Velvety Mushroom Sauce: A Polish Classic for Savory Indulgence


Elevate your dishes with the rich, earthy flavors of this velvety Sos Grzybowy, a classic Polish mushroom sauce that's sure to become a staple in your culinary repertoire. Versatile and deeply satisfying, this sauce is the perfect accompaniment to meats, pasta, or even as a luxurious gravy for mashed potatoes.

Velvety Mushroom Sauce: A Polish Classic for Savory Indulgence

Preparation Details

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Total Time: 45 minutes

Servings and Serving Size

  • Servings: 4
  • Serving Size: 1/2 cup

Nutritional Information (per serving)

  • Calories: 180
  • Total Fat: 15g
  • Saturated Fat: 9g
  • Cholesterol: 40mg
  • Sodium: 280mg
  • Total Carbohydrates: 8g
  • Dietary Fiber: 1g
  • Total Sugars: 2g
  • Protein: 4g


  • 1/2 pound (225g) mixed mushrooms (such as cremini, portobello, and shiitake), sliced
  • 4 tablespoons (60g) unsalted butter
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup (240ml) vegetable or beef broth
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped fresh parsley
  • Salt and black pepper, to taste

Detailed Method of Preparation

  1. In a large skillet or saucepan, melt 2 tablespoons of unsalted butter over medium-high heat.
  2. Add the sliced mushrooms and sauté for 5-7 minutes, or until they release their moisture and begin to brown. Transfer the mushrooms to a plate and set aside.
  3. In the same skillet, melt the remaining 2 tablespoons of unsalted butter over medium heat.
  4. Add the diced onion and sauté for 2-3 minutes until translucent.
  5. Add the minced garlic and cook for 1 minute more, until fragrant.
  6. Sprinkle in the all-purpose flour and whisk continuously for 2 minutes to create a roux.
  7. Gradually pour in the vegetable or beef broth, whisking constantly to prevent lumps from forming.
  8. Bring the mixture to a simmer and cook for 5 minutes, stirring frequently, until the sauce thickens.
  9. Reduce the heat to low and stir in the heavy cream and Dijon mustard.
  10. Return the sautéed mushrooms to the skillet and simmer for an additional 5 minutes to allow the flavors to meld.
  11. Remove the sauce from heat and stir in the chopped fresh parsley.
  12. Season with salt and black pepper to taste.
  13. Serve the Sos Grzybowy hot, over your desired dish, such as grilled meats, pasta, or mashed potatoes.

Tips for Culinary Success

  • For an extra depth of flavor, add a splash of dry white wine or sherry to the sauce.
  • Use a variety of mushrooms, such as cremini, portobello, shiitake, and oyster, for a more complex flavor profile.
  • For a vegetarian version, substitute the beef broth with vegetable broth or mushroom stock.

Frequently Asked Questions (FAQs)

Q: Can I use milk instead of heavy cream?

A: While heavy cream is preferred for its rich texture, you can use milk as a substitute, but the sauce may be thinner.

Q: Can I make this mushroom sauce ahead of time?

A: Yes, you can make the sauce a day or two in advance and refrigerate it. Reheat it gently on the stovetop, adding a splash of broth or cream to thin it out if needed.

Q: What dishes pair well with this mushroom sauce?

A: This versatile sauce is delicious over grilled or roasted meats, pasta, mashed potatoes, or even as a topping for baked potatoes or steaks.

Indulge in the rich, velvety goodness of this Sos Grzybowy, a classic Polish mushroom sauce that's sure to elevate your dishes to new heights of flavor. With its earthy mushroom essence and creamy texture, this sauce is a versatile and deeply satisfying addition to your culinary repertoire.