Mushroom cream sauce | Polish cooking | Food of Poland | How to make Polish food.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth adds flavor without alcohol

Heat a pan and add 1.5 tablespoons of butter until melted.

Add 1 small onion (about 1 cup) and sauté until slightly brown around the edges.

Cut 400 g of chantarelle mushrooms into larger pieces and wash them thoroughly.

Add the mushrooms to the pan with the onions and sauté for about 15 minutes until softened and juices are released.

Add 2 cups of vegetable or chicken broth to the mushroom mixture, adjusting for desired sauciness.

Season with black pepper to taste, about half a teaspoon or more if desired.

In a separate container, mix 1 cup of heavy cream with 2 tablespoons of all-purpose flour, shaking to remove lumps.

Add the cream mixture to the pan and bring to a boil to thicken the sauce.

Once thickened, stir in chopped fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens