By eatmundo · August 4, 2026
🇵🇱AI-generated imageSame ingredients, elsewhere in the world
28 matchesDishes from other countries' kitchens, made from the same core ingredients as Grzyby w śmietanie (Mushrooms in Cream Sauce). The percentage is the share of ingredients the two recipes have in common.
Griby v SmetaneIn Russia · same ingredients· Same technique83%
Jägerschnitzel (Hunter's Schnitzel)In Germany · same ingredients71%
Rajas con Crema y EloteIn Mexico · same ingredients67%
A rich and elegant Polish classic featuring forest mushrooms sautéed in butter with onions and finished in a velvet cream sauce.
According to eatmundo's ingredient comparison, the closest dish to Grzyby w śmietanie from another cuisine is Griby v Smetane (Russia): the two share 83% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Clean 500g of mushrooms (porcini or cremini) carefully and slice them into uniform, thick pieces.
- 2
Dice 2 onions finely and sauté them in 50g of butter in a large pan until golden brown.
- 3
Add the sliced mushrooms to the pan over medium-high heat and sauté until they release their liquid.
- 4
Continue cooking until the liquid evaporates and the mushrooms begin to brown, about 10 minutes.
- 5
Mince 1 garlic clove and add it to the pan for 30 seconds until fragrant.
- 6
Pour in 200ml of heavy cream and simmer for 5 minutes until the sauce thickens and coats the mushrooms.
- 7
Season with 1 tsp salt to taste.
- 8
Remove from heat and stir in a generous handful of freshly chopped parsley before serving.
Frequently Asked Questions
What is Grzyby w śmietanie?
Grzyby w śmietanie is a Polish dish consisting of sautéed mushrooms simmered in a heavy cream sauce with onions, garlic, and herbs. It is typically served as a side dish or a topping for pancakes and dumplings during the autumn harvest season.
What kind of mushrooms should I use?
For an authentic experience, use wild forest mushrooms like porcini, but cremini or button mushrooms work well too.
Can I use lower fat cream?
Heavy cream is essential for the texture, as lighter creams might curdle during the final simmering.
What is the secret to good flavor?
Letting the mushrooms brown thoroughly after the water evaporates is what builds the deep umami base.
What should I serve this with?
It is traditionally served with fresh sourdough bread or toasted bread to mop up the creamy sauce.
🇵🇱AI-generated image
