Egg Noodles with Mushroom Sauce and Cream (Polish Version) - photo 1
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Egg Noodles with Mushroom Sauce and Cream (Polish Version)

Pikantne Main dishes Regional Cuisine of Poland 40 min Medium 18 wyświetleń ~35.34 PLN * - (0)
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Description

Creamy egg pasta with an aromatic mushroom sauce enriched with cream, onion, and herbs. A dish inspired by Polish tradition of using mushrooms in the kitchen, highlighted by the delicacy of cream and fresh parsley. It works well as a hearty lunch or a Sunday main course. Rich in flavor, slightly earthy due to the mushrooms, smooth thanks to the cream and buttery base. Serve with grated yellow cheese or parsley, alongside white wine or apple compote.

Ingredients Used

Ingredients (14)

Servings:
4
  • Egg noodles 400 g
  • Mushrooms 400 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Butter 30 g
  • Rapeseed oil 15 g
  • 30% heavy cream 200 g
  • Wheat flour 15 g
  • Dried thyme 2 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • Parsley 1 pęczek (~30 g)
  • ✨ Opcjonalne
  • Dried porcini mushroom 10 g
  • Cheese 50 g
💰 Szacowany koszt dania: ~35.34 PLN (8.83 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare your workspace: a large pot for pasta, a large frying pan (preferably 26-28 cm) for the sauce, a cutting board, and a sharp knife. Clean the mushrooms: do not rinse under running water, just remove the dirt with a soft brush or a damp cloth. If the cap has brown spots, cut those areas off with a knife. Slice the mushrooms into pieces about 3-4 mm thick.

Use a board measuring at least 30x20 cm and a sharp chef's knife. Avoid soaking the mushrooms — they absorb water and lose flavor.
2

Peel the onion and chop it into small cubes: cut it in half, trim the root, then make small cuts perpendicular to the onion and dice it. Peel the garlic and finely chop it or press it through a garlic press.

Ingredients: Onion, Garlic
Use a small knife for the onion and a bowl for the chopped vegetables. The onion dice should be small (about 3-4 mm), which will help them caramelize faster.
3

If you are using dried porcini mushrooms: place them in a bowl and cover with about 150 ml of warm (not boiling) water, set aside for 20 minutes to rehydrate. After soaking, remove the mushrooms and squeeze them out; keep the soaking water, filter it through a fine sieve or cheesecloth, and set aside.

Ingredients: dried porcini mushroom
Soaking must last at least 20 minutes. Strain the water to remove sand and small impurities. Add the extra liquid to the sauce later to enhance the flavor.

Pasta

4

Place a large pot with about 3.5-4 liters of water over high heat. When the water starts to boil, add 1-2 tablespoons of salt (about 10-20 g depending on your preference). Add the pasta to the boiling water and stir immediately for 10-15 seconds to prevent it from sticking. Cook according to the package time minus 1 minute (al dente), usually 6-9 minutes for egg pasta. Before draining, reserve about 150 ml of the cooking water in a cup.

Ingredients: Egg noodles, Salt
Use a large pot (at least 4 l) and a wooden spoon for stirring. Do not rinse the pasta after draining — the liquid starch helps the sauce cling to the pasta.

Mushroom sauce

5

Heat a large skillet over medium heat. Add canola oil and butter (first the oil, then the butter — the oil will prevent the butter from burning). When the butter has melted and starts to foam slightly, add the onion and sauté for 4-5 minutes, stirring with a wooden spoon, until the onion becomes translucent and soft, but not brown.

Ingredients: Rapeseed oil, Butter, Onion
The best pan is 26-28 cm in diameter. Use a wooden spoon or silicone spatula. Do not increase the heat too much — the onion should become translucent, not burnt.
6

Add the chopped mushrooms to the pan and sauté over medium-high heat for 8-10 minutes, stirring every 1-2 minutes. The goal is to evaporate the excess water from the mushrooms and lightly brown their edges. If you are using dried porcini mushrooms, add them now along with 2-3 tablespoons of the reserved soaking water.

Ingredients: dried porcini mushroom
Do not overcrowd the pan — mushrooms release water. If the pan is too small, fry in two batches to ensure they brown nicely.
7

Reduce the heat to medium, add the chopped garlic and sauté for 30-45 seconds until it starts to smell — be careful not to burn it. Then sprinkle the mushrooms with flour and stir vigorously for 1-2 minutes until the flour is lightly toasted and combines with the fat — this is the base of the sauce.

Ingredients: Garlic, Wheat flour
Use a whisk or spoon for mixing. Toasting the flour for 1-2 minutes removes the raw flour taste from the sauce.
8

Prepare the cream tempering: pour about 4 tablespoons (60 ml) of hot water from cooking the pasta into a bowl and add the cream, whisking vigorously to equalize the temperature of the cream. Then slowly pour the cream into the pan with the mushrooms, stirring constantly to prevent curdling. Add thyme, 2 pinches of salt, and pepper to taste.

Ingredients: Wheat flour, Dried thyme, Salt, Black pepper
Tempering prevents curdling. If the cream is very cold, use more hot pasta water. Stir continuously until the sauce thickens and becomes creamy (3-5 minutes).

Finishing and serving

9

Season the sauce to taste: check the saltiness and adjust if necessary with an extra pinch of salt and pepper. Add half of the finely chopped parsley. If the sauce is too thick, add 1-2 tablespoons of the reserved pasta cooking water and mix until the desired consistency is achieved.

Ingredients: Parsley, Salt
Add water gradually — the sauce should be creamy and coat the spoon, not be too runny.
10

After draining the pasta without rinsing, transfer it directly to the pan with the sauce. Gently stir for 1-2 minutes over medium heat to allow the pasta to absorb the sauce. If needed, add another 1-2 tablespoons of cooking water. Taste and adjust seasoning if necessary.

Ingredients: Egg noodles
Use tongs or a large spoon to mix. Do not sauté for too long, the pasta is already cooked — the goal is to combine the flavors.
11

Serve immediately: place portions of pasta on plates, sprinkle with the remaining parsley and optionally with grated cheese. Serve hot.

Ingredients: Parsley, Cheese
Add the cheese just before serving so that it doesn't melt completely and change the texture of the sauce. Additionally, you can add a few drops of olive oil or a slice of butter for shine.

Fun Fact

💡

In Polish cuisine, mushrooms have been valued for centuries as an ingredient in winter and autumn dishes — dried porcini add a so-called umami depth to sauces, which was especially appreciated where access to fresh ingredients was limited.

Best for

niedzielny obiad spotkanie z rodziną jesienno-zimowy posiłek

Tips

🍽️ Serving

Serve with slightly chilled white wine or apple compote. For a contrast in textures, you can add crispy garlic butter croutons. If you want a more rustic version, sauté additional slices of fresh porcini mushrooms in a pan and arrange them on top.

🥡 Storage

Store the sauce and pasta separately in airtight containers in the refrigerator for up to 2 days. To reheat, warm in a pan over low heat with a few tablespoons of pasta cooking water or milk to regain creaminess. Do not freeze creamy sauces — they may curdle.

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