🇵🇱 Poland · Food
Grzyby w śmietanie (Mushrooms in Cream Sauce)
By eatmundo · August 4, 2026
🇵🇱 PLA rich and elegant Polish classic featuring forest mushrooms sautéed in butter with onions and finished in a velvet cream sauce.
Ingredients
check them off as you prepareHow 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 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.
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