Mushrooms, wild and cultivated are a staple ingredients in Polish cuisine. Dried wild mushrooms add a delicious flavor to this simple sauce. Pair mushroom sauce with pan-seared pork chops, over stuffed cabbage rolls, with egg noodles or over grilled chicken.
- Place dried porcini in a small bowl, pour boiling water over mushrooms to cover and steep mushrooms for 20-30 minutes until they are softened. Carefully remove mushrooms from steeping liquid with slotted spoon and set aside.
- Strain and reserve steeping liquid.
- Preheat Ultimate Culinaire for 7-9 minutes until a sprinkle of water skitters and dissipates.
- Sauté onions for 3-4 minutes until they are softened, add garlic, porcini mushrooms and fresh mushrooms, sauté for 5-6 minutes until mushrooms are softened and they have released liquids.
- Sprinkle mushrooms with flour and stir to combine and coat mushrooms, cook for 1-2 minutes.
- Add 1 cup or reserved mushroom liquid and chicken stock, stir to combine.
- Cover and cook for 10 minutes.
- Remove lid and cook for 5 minutes longer, until sauce begins to thicken, turn off heat, add fresh dill and slowly add sour cream (right before serving)
- Taste and add fresh ground pepper and salt as needed. (optional)
- Substitute Dill for marjoram and thyme.
- Substitute low fat sour cream for low fat Greek style yogurt.