Polish Mushroom Sauce

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess.

white wine

🥗Healthier: white grape juice

💰Cheaper: apple cider vinegar

White grape juice offers sweetness without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and often more versatile.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasonings

Homemade broth is fresher and can reduce sodium.

Rinse dry mushrooms under cold running water.

Add 1 and 1/2 cups of dry mushrooms to a 2-quart pot.

Pour in 3 cups of spring water and turn heat to high to boil.

Once boiling, lower heat and partially cover the pot, cooking mushrooms until tender, about 1 hour.

Strain the mushrooms, letting the liquid settle.

Place half of the mushrooms in a food processor and grind them.

Return the ground mushrooms to the pot with the remaining mushrooms.

Carefully add the mushroom liquid to the pot, leaving residue behind.

Turn heat to low and add 1/4 cup of heavy cream, 1 tsp salt, and fresh ground pepper, stirring to combine.

Add more cream to cover the mushrooms if necessary.

Stir in 2 tbsp of unsalted butter and let the sauce simmer until thickened.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens