I’m making Creamed Mushrooms Grzyby w Sosie, but this certainly isn’t mushroom season in Poland; that would be in the fall, damp fall in the forest, not too cold! I sound as if I know about such things, but I haven’t ever gone mushroom picking.
I would certainly go if invited, but it does make the American in me just a little bit uncomfortable. We’re so careful about such things. Growing up in the desert, my mother’s advice was never eat toadstools, wash your hands if you touch them.
It seems that every family in Poland has at least one expert, who knows what’s safe to eat, and who knows where to go to find the best mushrooms. As you drive through the forest, you’ll see automobiles parked on dirt roads and families wondering about with big baskets.
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Since it’s March, and I’m in the desert, I’ve purchased mushrooms; the selection available here is nothing compared to my Polish supermarket, or even the neighborhood deli. The next time I return from Poland, I think there will be strings of dried mushrooms in my suitcase.
Even with cultivated mushrooms (I used half white button and half crimini), Creamed Mushrooms Grzyby w Sosie, will make a delicious Lenten supper. I’m serving my mushrooms and sauce over noodles, but you could pour this over toast, or everyone’s favorite, potato pancakes!
This recipe comes from Treasured Polish Recipes for Americans, but I’ve edited a bit as I remember a favorite mushroom soup recipe. I’m embellishing a bit, cooking some minced shallot with my mushrooms, and adding a dash of cayenne pepper. I think if you just read the ingredients, you’ll know that you’ll like it: mushrooms, stock, cream, sherry. What could be better?!!!
Smacznego!
Lois
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PinIngredients
- 1 pound mushroom, sliced
- 1 shallot, minced (optional)
- salt and pepper
- 4 tablespoons butter
- 2 tablespoons flour
- 1/2 cup chicken stock
- 1 cup heavy cream
- 2 tablespoons sherry
- dash cayenne (optional)
Instructions
- Saute mushrooms an shallot in 2 tablespoons butter for 10 minutes
- Remove from pan and set aside
- Heat remaining 2 tablespoons butter, add flour, stirring for a few minutes to cook the flour
- Stir in chicken stock and cream, season with salt, pepper and cayenne if using
- Simmer for 5 minutes
- Add cooked mushrooms and sherry
Notes
Serve on toast, noodles, or potato pancakes
My mom’s former neighbors, now deceased, were Ukranian. Not so far from Poland! They would scout the woods around Payson for mushrooms and when they were located, they would all head out to pick them. Some years the harvest was huge and they had enough to share. So after drying racks of them, my mom would always end up with a large jar of dried, wild mushrooms. I can’t wait to try this dish. Thanks Lois!
★★★★★
Julie, I can just see them seeking out the forest’s bounty! I’ll bet there are mushroom pickers in your area too. I hope you enjoy!
Oh, Lois – this is right down my alley! I love mushrooms and can’t wait to give this a go! Saved to my Papripa app!
Thanks, David; enjoy! I’ll want to hear more about this app!
I made this but but with vegetable stock instead of chicken. Topped it with a dollop of sour cream. So good!
★★★★★
Glad to hear you liked it, Rebecca@
Letchworth State Park in Western New York, is a magical place.
As youngsters, we would forage for mushrooms there and when we returned home our mother would make delicious soup.
One day I hope to forage in Michigan, for morels.
Will try this recipe soon!
Sounds wonderful, Susan!