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Creamed mushrooms make a tasty sauce for the Wigilia - Polish Christmas Eve - meal

Updated on November 9, 2014

A Favorite Traditional Christmas Eve Recipe

Creamed Mushrooms for Wigilia - Polish Christmas Eve
Creamed Mushrooms for Wigilia - Polish Christmas Eve | Source

A Favorite Cookbook of Polish Recipes

Treasured Polish Recipes for Americans
Treasured Polish Recipes for Americans

MY all-time favorite Polish cookbook. Down-to-earth and easy to understand recipes.

 

Creamed Mushrooms - Yum, Yum!

I like to smother everything on my food plate, at least once a year for Wigilia - the Polish Christmas Eve supper - with creamed mushrooms. I grew up eating food drenched with this comfort food. This recipe is older than I am. My mother proably grew up making it. It is, however, simple to make. Although, it is one of the traditional foods prepared for Wigilia creamed mushrooms can be made and enjoyed with any kind of meat or fish preparations.

Here are two versions: a long one that is loaded with calories, and a shorter one, not as calorie-laden, that can be prepared any time a tasty sauce is needed. Some diners say this short version makes a sharper tasting sauce than the one with the pure cream. I enjoy both types of sauces as a side to or spooned over pierogi.

Preparing to Fry Mushrooms

Source

Ingredients

  • Long cooked version of creamed mushrooms:
  • one pound white, brown or Portobello mushrooms or a combination of the three
  • one medium onion, chopped finely
  • 3 tablespoons butter or margarine
  • one tablespoon flour
  • one cup medium sweet cream
  • salt and pepper to taste
  • Short cooked version of creamed mushrooms:
  • Use the same ingredients as listed for the long cooked recipe except
  • Substitue one can of creamed mushroom sweet, either regular or low-fat version, and dilute it with 1/4 to 1/2 cup of whole milk.
  • The dilution depends upon how thick you'd like the sauce; the more liquid used, the thinner the sauce.

Cook Time

Prep Time: 30 minutes

Total Time: one 1/4 hours

Serves: 4 - 6 (Yields approximately 1 1/2 cups of sauce)

The Bible of Polish Recipes for English-speaking Cooks

Polish Heritage Cookery: A Hippocrene Original Cookbook
Polish Heritage Cookery: A Hippocrene Original Cookbook

This is the bible of Polish recipes English-speaking cooks. Definitely belongs on your shelf.

 

Long cooked version of creamed mushrooms - Instructions

  1. Gather ingredients and cookware beforehand because this recipe is combined rather quickly.
  2. Chop or slice mushrooms depending upon preference
  3. In a deep saucepan filled wihth boiling water, add mushrooms and cover to blanche, but not to cook. Turn off heat. (Sometimes I omit the boiling water steps and saute the mushrooms directly with the onions.)
  4. In a saucepan or deep skillet, saute the onions in butter.
  5. Strain mushrooms and add them to the sauted onions.
  6. Season with salt and pepper.
  7. Cook onion-mushroom mixture for about thirty minutes or until vegetables are starting to turn golden brown around the edges.
  8. In a medium-sized mixing bowl, blend flour with cream.
  9. Add small amounts of onion-mushroom mixturre to flour-cream mixture and gently mix. This will heat the cream mixture slowly and avoid curdling.
  10. Add warm cream mixture to the rest of mushroom-onion mixture.
  11. Simmer for about 10 more minutes or until flour cooks and sauce thickens.
  12. (Short cooked version of creamed mushrooms:)
  13. Omit blanching the mushrooms.
  14. In a heavy deep saucepan skillet, saute mushrooms directly with the onions.
  15. In a medium-sized mixing bowl, combine flour, cream of mushroom soup and milk.
  16. Add small amounts of onion-mushroom mixturre to flour-cream mixture and gently mix. This will heat the cream mixture slowly and avoid curdling.
  17. Add warm cream mixture to the rest of mushroom-onion mixture.
  18. Simmer for about 10 more minutes or until flour cooks and sauce thickens.
  19. If sauce becomes thicker than you'd like it, slowly add more milk, tablespoon by tablespoon. Stir after each addition so you don't make the sauce too thin.

Creaned Mushrooms for Christmas Eve

5 stars for Creamed Mushrooms

Open Window at Chopin's Birthplace in Zelazowa Wola, Poland

Source

The Bible of Old-Fashioned Polish Cookery

Old Polish Traditions in the Kitchen and at the Table (Hippocrene International Cookbook Series)
Old Polish Traditions in the Kitchen and at the Table (Hippocrene International Cookbook Series)

It's a wonderful experience to browse through this cookbook. It is full of recipes done "the old-fashioned way."

 

Good Basic Dried Mushroom Sauce Using Sour Cream and Full-grain Mustard; Good for Fish, Meat and Game

Creamed Mushrooms - Short Cook Version

  1. Use same ingredients listed for Long Cook Version of Creamed Mushrooms, except
  2. Substitute

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    • GeorgeneMBramlage profile imageAUTHOR

      Georgene Moizuk Bramlage 

      4 years ago from southwestern Virginia

      @SteveKaye: Steve, Thanks for visiting, reading and commenting on my mushroom lens. I am happy to have inspired good memories for you. These creamed mushrooms, and mushroom soup, are my almost ultimate comfort food.

    • GeorgeneMBramlage profile imageAUTHOR

      Georgene Moizuk Bramlage 

      4 years ago from southwestern Virginia

      @Elsie Hagley: Hi! Thanks for taking the time to stop by, read and comment on my mushroom lens. This dish is, for me, a comfort food :-) I cook it and love it for more days than just Christmas Eve.

    • Elsie Hagley profile image

      Elsie Hagley 

      4 years ago from New Zealand

      This recipe is one i don't know, so will be making it and trying it with fish. With the mushrooms it should be very tasteful.

    • profile image

      SteveKaye 

      4 years ago

      My aunt cooked a mushroom soup using mushrooms imported from Poland. It was the most delicious soup I've ever eaten. So this recipe brought back good memories of Christmas Eve dinners at her home. Thank you.

    • GeorgeneMBramlage profile imageAUTHOR

      Georgene Moizuk Bramlage 

      4 years ago from southwestern Virginia

      @SheGetsCreative: Hi! Thanks for stopping by and also for your enthusiasm! This really is a simple recipe- either one - just needs watching and stirring to avoid scorch.

    • SheGetsCreative profile image

      Angela F 

      4 years ago from Seattle, WA

      New recipe for me! Yay :)

    • GeorgeneMBramlage profile imageAUTHOR

      Georgene Moizuk Bramlage 

      4 years ago from southwestern Virginia

      @Nightcat: Hi! Thanks for stopping by to read this lens and comment. So very glad to hear that someone else is familiar with this dish...hope you like it as much as I do :+)

    • Nightcat profile image

      Nightcat 

      4 years ago

      My mother used to make this! Thanks for sharing. :)

    • GeorgeneMBramlage profile imageAUTHOR

      Georgene Moizuk Bramlage 

      4 years ago from southwestern Virginia

      @sousababy: Rosemary, Thanks a million for stopping by and reading my newest lens. This really is one of my favorite year-around dishes. I always appreciate your comments, and thanks for the "pin."

    • sousababy profile image

      sousababy 

      4 years ago

      Oh, this looks and sounds heavenly - thank you for including the short cooked version. Pinning this.

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