Champignon sauce for Silesian potato dumplings – a recipe for a fragrant finishing touch to your dinner
Champignon sauce is one of those additions that perfectly enhance the flavour of traditional Polish dishes. One of them is, without a doubt, Silesian potato dumplings. The creamy texture and rich aroma of the mushroom sauce bring out their culinary essence, creating a dish ideal for lunch, dinner, or a special occasion.
In this article, you’ll learn step by step how to prepare a delicious champignon sauce for Silesian potato dumplings. You'll find out what’s worth adding besides mushrooms, how to season it, and how to enrich it to satisfy even the most demanding palates. So… let’s get started!
In this article, you’ll learn step by step how to prepare a delicious champignon sauce for Silesian potato dumplings. You'll find out what’s worth adding besides mushrooms, how to season it, and how to enrich it to satisfy even the most demanding palates. So… let’s get started!
How to make champignon sauce for Silesian potato dumplings
Preparing champignon sauce on your own shouldn’t be a challenge—even for those who consider their cooking skills modest. You can find the ingredients for this sauce in virtually any grocery store. Check what exactly you'll need, and then follow the steps below to prepare the sauce in the right order.
Ingredients for champignon sauce
To make the sauce, you will need:
• 500 g fresh champignons (preferably small and tender)
• 1 medium onion (preferably white)
• 2 garlic cloves
• 200 ml 18% cream
• 1 tablespoon butter
• 1 tablespoon wheat flour
• 300 ml vegetable or chicken broth
• Salt and pepper to taste
• A handful of fresh herbs (e.g. parsley, thyme or dill)
Optional additions:
• A pinch of grated nutmeg
• 1 tablespoon soy sauce for deeper flavour
• 100 ml milk if you prefer a more delicate texture
• 500 g fresh champignons (preferably small and tender)
• 1 medium onion (preferably white)
• 2 garlic cloves
• 200 ml 18% cream
• 1 tablespoon butter
• 1 tablespoon wheat flour
• 300 ml vegetable or chicken broth
• Salt and pepper to taste
• A handful of fresh herbs (e.g. parsley, thyme or dill)
Optional additions:
• A pinch of grated nutmeg
• 1 tablespoon soy sauce for deeper flavour
• 100 ml milk if you prefer a more delicate texture
How to prepare champignon sauce for Silesian potato dumplings in 5 steps
Making the sauce should take around 25–30 minutes, including prep, frying, cooking, and seasoning. Of course, your Silesian potato dumplings should already be ready or prepared separately. If you want to save time while still enjoying the flavours of traditional Polish cuisine, choose U Jędrusia Silesian potato dumplings – one of our flagship products made from carefully selected ingredients!
Now let’s move on to the step-by-step sauce preparation:
Step 1: Prepare the champignons and other ingredients
Thoroughly wash or peel the champignons—peeling gives the sauce a silkier texture. Slice them thinly. Finely chop the onion and press or mince the garlic.
Step 2: Fry the mushrooms and onion
Heat the butter in a large frying-pan. Add the onion and garlic and fry over low heat until translucent. Then add the champignons and fry for about 8–10 minutes until the excess water evaporates. Stir occasionally to prevent burning.
Step 3: Thicken the sauce
Once the mushrooms are lightly golden, sprinkle them with flour and stir well. Fry for another minute, then gradually pour in the broth while stirring constantly to prevent lumps. The sauce will start to thicken into a creamy base.
Step 4: Add the cream
Slowly pour in the cream while stirring. Simmer the sauce over low heat for about 5 minutes so the flavours blend. Now season with salt, pepper, and optionally a pinch of nutmeg.
Step 5: Finish the sauce
Finally, add freshly chopped herbs such as parsley or dill. This will make the sauce not only tasty but also visually appealing. Remove from heat and let it rest briefly before serving with the dumplings.
Now let’s move on to the step-by-step sauce preparation:
Step 1: Prepare the champignons and other ingredients
Thoroughly wash or peel the champignons—peeling gives the sauce a silkier texture. Slice them thinly. Finely chop the onion and press or mince the garlic.
Step 2: Fry the mushrooms and onion
Heat the butter in a large frying-pan. Add the onion and garlic and fry over low heat until translucent. Then add the champignons and fry for about 8–10 minutes until the excess water evaporates. Stir occasionally to prevent burning.
Step 3: Thicken the sauce
Once the mushrooms are lightly golden, sprinkle them with flour and stir well. Fry for another minute, then gradually pour in the broth while stirring constantly to prevent lumps. The sauce will start to thicken into a creamy base.
Step 4: Add the cream
Slowly pour in the cream while stirring. Simmer the sauce over low heat for about 5 minutes so the flavours blend. Now season with salt, pepper, and optionally a pinch of nutmeg.
Step 5: Finish the sauce
Finally, add freshly chopped herbs such as parsley or dill. This will make the sauce not only tasty but also visually appealing. Remove from heat and let it rest briefly before serving with the dumplings.
How to enrich champignon sauce and what else to serve it with
This champignon sauce will beautifully enhance not only Silesian potato dumplings but also other flour-based dishes from our range, such as square potato dumplings, cottage cheese noodles, or steamed dumplings. It's also a great companion to dishes like croquettes with meat, croquettes with cabbage and mushrooms, Hungarian style potato pancakes, or dumplings with meat or with sauerkraut and mushrooms.
To further enrich your homemade sauce, you can:
• Add dried mushrooms that have been soaked in hot water and incorporated during the cooking process.
• Pour in a splash of white wine while frying to give the sauce a more expressive flavour.
• Experiment with herbs like marjoram, chives, or thyme.
To further enrich your homemade sauce, you can:
• Add dried mushrooms that have been soaked in hot water and incorporated during the cooking process.
• Pour in a splash of white wine while frying to give the sauce a more expressive flavour.
• Experiment with herbs like marjoram, chives, or thyme.
