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Creamed Mushrooms Grzyby w Sosie

March 10, 2017 by Lois Britton 17 Comments

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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.

Creamed Mushrooms Grzby w Sosie

 

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.

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!

mushrooms in cream sauce over pasta with asparagus on white plate

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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Creamed Mushrooms Grzyby w Sosie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Polish Housewife
  • Category: Main or Side
  • Cuisine: Polish
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Ingredients

  • 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

  1. Saute mushrooms an shallot in 2 tablespoons butter for 10 minutes
  2. Remove from pan and set aside
  3. Heat remaining 2 tablespoons butter, add flour, stirring for a few minutes to cook the flour
  4. Stir in chicken stock and cream, season with salt, pepper and cayenne if using
  5. Simmer for 5 minutes
  6. Add cooked mushrooms and sherry

Notes

Serve on toast, noodles, or potato pancakes

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Lois Britton

An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com,  she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.

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Filed Under: Appetizer, Easy, Main, Vegetables

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Reader Interactions

Comments

  1. Julie Kenkel

    March 11, 2017 at 7:45 am

    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!

    Reply
  2. polishhousewife

    March 11, 2017 at 9:22 am

    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!

    Reply
  3. David

    March 14, 2017 at 6:28 pm

    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!

    Reply
    • polishhousewife

      March 15, 2017 at 5:28 am

      Thanks, David; enjoy! I’ll want to hear more about this app!

      Reply
  4. Rebecca

    October 9, 2017 at 1:55 pm

    I made this but but with vegetable stock instead of chicken. Topped it with a dollop of sour cream. So good!

    Reply
    • polishhousewife

      October 9, 2017 at 9:11 pm

      Glad to hear you liked it, Rebecca@

      Reply
  5. Susan

    November 15, 2018 at 7:16 pm

    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!

    Reply
    • polishhousewife

      November 15, 2018 at 8:01 pm

      Sounds wonderful, Susan!

      Reply
  6. Susan McQuade

    March 7, 2019 at 9:32 am

    Lois
    Thank you for sharing all these wonderful recipes and info. Much appreciated. Blessings!

    Reply
    • polishhousewife

      March 7, 2019 at 11:56 am

      My pleasure, Susan; I’m happy to hear you find them useful! Have fun! 🙂

      Reply
  7. Patti

    March 7, 2019 at 9:56 am

    Thank you for sharing this recipe.

    Reply
    • polishhousewife

      March 7, 2019 at 11:55 am

      My pleasure, Patti! I love that it’s tasty and pretty quick and easy to prepare. Happy cooking!

      Reply
  8. Colleen Bruce

    October 2, 2020 at 1:46 pm

    Lois:

    I can’t wait to try this recipe (complete with the mushroom sauce!) As you know, a friend I grew up with in my small hometown comes for a weekend in Nov (when my husband is gone hunting in Tucson,) and she & I spend the weekend cooking/baking all things Polish. It helps us from our homesickness for our hometown (an all-Polish community in Michigan.) She & I always fry our Pierogi with onion, so what do you think about doing it with this recipe????

    Reply
    • polishhousewife

      October 3, 2020 at 6:32 am

      Hi Colleen, I think it would be great! I hope your hunters are successful in November and that you all have a great weekend.

      Reply
  9. Buffy

    March 19, 2025 at 1:20 pm

    We absolutely love this mushroom sauce! I serve it with breaded pork cutlets and pierogi.

    Reply

Trackbacks

  1. City Chicken a Polish-American Recipe - Polish Housewife says:
    November 30, 2018 at 3:03 am

    […] Like most recipes, there are many variations. You have many cooking options: deep fry, pan fry, fry and then bake to finish, or just bake. Some like to serve City Chicken with some kind of gravy, we had it with my mushroom sauce. […]

    Reply
  2. Pumpkin and Potato Kopytka - Polish Housewife says:
    September 23, 2020 at 6:57 am

    […] potato kopytka. I loved the result. I may always fry kopytka from now on. I topped them with a this post, so […]

    Reply

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