It’s mushroom season y’all! At least in Poland. I just got of the phone with my parents who took some days off to relax, bike, go for long walks by the lake and of course pick some mushrooms. They promised to dry some for me and my husband when we come for Christmas and I can almost smell it. I was making polish meatballs the other day and I decided to make them with a nice and creamy mushroom sauce. It’s great with many different things but that sauce and pork is just perfection.
I chopped 1/2 onion and mushrooms. Mushrooms don’t have to be chopped very finely, they will loose water and shrink later.
I poured 1 tablespoon of olive oil in a cooking pot and fried onion until golden brown. Then I added mushrooms and chopped garlic.
After few minutes it seemed like there was half the amount of mushrooms in the pot. I added 0.5 cup of cold water, some salt and pepper and simmered it for a little bit longer. In the meantime I mixed 3 tablespoons of flour with cold water and when the water was bubbling
If you tried that recipe and posted a pic or comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!
- 1 lb of mushrooms
- 1/2 onion
- 3 cloves of garlic
- 3 tablespoons of flour
- 1 teaspoon of salt
- 1 teaspoon of pepper
- Chop mushrooms, onions and garlic.
- Fry onion, when golden brown add mushrooms and garlic. Cook until mushrooms shrink a little and loose some of the water.
- Add 1 cup of water, salt and pepper.
- When water starts boiling, let it simmer for 5 minutes. Add 3 tablespoons of flour dissolved in 1/2 cup of cold water and add it to the sauce. Simmer until it thickens.
- Sprinkle chopped parsley on top.