This Polish mushroom sauce recipe is so easy to make in 20 minutes with fresh mushrooms. Thick and creamy, the luscious sos grzybowy is the best pierogi mushroom sauce!
Polish Mushroom Sauce Recipe – Sos Grzybowy
As a child, I remember taking many trips to the forest with babcia. When we weren’t collecting wild berries for pierogi or dandelions to make syrup, we were foraging for mushrooms to make her tasty mushroom sauce for pierogies.
Mushroom sos made with wild mushrooms is so filling and delicious, that you’ll hardly notice that there’s no meat in it. It’s also the perfect Polish dish to make when we have vegetarian friends coming over!
How To Make Sos Grzybowy? Best Polish Mushroom Sauce Recipe
Step I – Prepare The Mushrooms
Depending on whether you use fresh or dried mushrooms, the method will be different.
If it’s dried mushrooms, chop them and cook them in a pot of water till they’re soft. Then discard the water and keep the mushrooms.
If it’s fresh mushrooms, start by washing and dicing them. Fry the mushrooms with butter for 10 minutes, then add water and allow to boil before turning off the heat.
Step II – Prepare The Mushroom Sauce For Pierogies
Mix flour with the heavy cream. After the mushroom mixture has cooled for a few minutes, pour the flour and cream into it. Do this while stirring constantly. And finally, season with salt and pepper.
Step III – Decide If You Want The Sauce Chunky Or Smooth
If you want the sauce chunky, serve it just like that. If you want the pierogi mushroom sauce to be smooth, use a hand blender to blend it. If you don’t have a hand blender, you can blend the Polish mushroom gravy in a food processor.
Tips For Making Tasty Polish Mushroom Sauce!
- For more flavor, add some diced onion and garlic to the Polish mushroom sauce.
- You can use store-bought mushrooms or wild forest mushrooms.
- Add more pepper if you like!
- To make the recipe gluten-free, replace the all-purpose flour with gluten-free flour.
- Do not add the cream while the sauce it is boiling or it will split.
- Serve with pierogi, kopytka dumplings, or toasted bread.
- This Polish mushroom gravy also goes really well with meatballs.
- Sprinkle with freshly chopped parsley or dill!
FAQs About Sos Grzybowy
How To Pronounce Sos Grzybowy?
Sos grzybowym is pronounced sohs gh-she-boh-vhymh.
Which Mushrooms Should I Use To Make Polish Mushroom Sauce?
- The best mushrooms are the brown button mushrooms or cremini you collect wild in the forest. They’re called brazowe in Polish.
- If you cannot collect them yourselves, buy them from the carts lining the side of the forest roads in Poland.
- If you can’t get those either, store-bought white or brown button mushrooms will work.
- If you can’t fresh mushrooms, dried mushrooms will also work perfectly!
What Other Ingredients Can I Add To The Sos Grzybowy?
You can add butter to make the sauce creamier, paprika to make it spicy, or some sherry for a dash of flavor!
What Do I Serve With Polish Mushroom Sauce?
The Polish mushroom sauce goes well with many Polish dishes. Some good options are:
How To Store Polish Mushroom Sauce?
Polish mushroom sauce can be stored in the refrigerator for 2 to 3 days. Since it contains cream, it is best not to freeze it.
Polish Mushroom Sauce Recipe – Sos Grzybowy
- 2 oz (60g) of dried mushrooms OR 18 oz (500g) of fresh mushrooms
- 1 tbsp of all-purpose flour
- ⅓ cup of heavy cream
- ⅔ cup of water
- 1 tbsp of salt
- 1 tsp of black pepper
- 1 tbsp of butter (for fresh mushrooms)
- If you are using dried mushrooms, chop them and cook until soft (for about 1 hour).
If you are using fresh mushrooms, wash and dice them and fry them with butter for about 10 minutes.
- Add ⅔ cup of water to mushrooms and bring to boil.
- Turn off the heat.
- Mix cold heavy cream with flour.
- 3-5 minutes later, start pouring the heavy cream with flour into the pan very slowly, stirring constantly.
- Season with salt and pepper. Mix.
- You may blend the sauce or leave it with chunks of mushrooms. Serve warm.
- You may add 1 diced small onion and 2-4 garlic clove to enhance the flavor.
- The recipe will work well for both store-bought mushrooms and wild forest mushrooms.
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Amount Per Serving: Calories: 81Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 1184mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 1g
These data are indicative and calculated by Nutritionix
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