Egg Noodles with Mushroom Sauce in Polish Style - photo 1
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Egg Noodles with Mushroom Sauce in Polish Style

Pikantne Main Dishes Regional Cuisine of Poland 40 min Medium 25 wyświetleń ~29.98 PLN * - (0)
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Description

Creamy pasta with mushroom sauce is a Polish variation of classic comfort food, where the forest aromas of porcini mushrooms and the delicacy of champignons combine with velvety cream and butter. The dish has a rustic, homemade character; it works great as a hearty lunch or a simple family dinner. Thanks to additions like thyme and optional white wine, the sauce gains depth of flavor, while a sprinkle of parsley adds freshness and color. Visually, it is a plate of creamy sauce with slices of sautéed mushrooms and light yellow egg pasta, garnished with green parsley.

Ingredients Used

Ingredients (14)

Servings:
4
  • Egg noodles 400 g
  • Porcini mushroom 200 g
  • Mushrooms 300 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Butter 50 g
  • Rapeseed oil 30 g
  • Sour cream 200 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • Thyme 4 g
  • ✨ Opcjonalne
  • Wheat flour 15 g
  • Parsley 1 pęczek (~30 g)
  • Dry white wine 100 ml
💰 Szacowany koszt dania: ~29.98 PLN (7.49 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the mushrooms

1

Evaluate the mushrooms: trim the tough ends of the porcini stems and clean them with a damp brush or paper towel. Slice the porcini into pieces about 4-5 mm thick. Wipe the button mushrooms and slice them into pieces of similar thickness. Thanks to the even slices, all the pieces will fry evenly.

Ingredients: porcini mushroom
Use a cutting board and a sharp knife. Do not wash the mushrooms under running water, as they will soak up water — if they are very dirty, quickly rinse and dry with a paper towel.
2

Heat a large skillet (preferably 26-28 cm in diameter) over medium-high heat. Pour in the rapeseed oil and wait 30-60 seconds until it is hot but not smoking. Add half of the butter (25 g) and let it melt.

Ingredients: Rapeseed oil, Butter, porcini mushroom
Use a heavy-bottomed pan; you can combine butter with oil during longer frying to prevent burning. Do not overcrowd the pan — fry the mushrooms in batches if necessary.
3

Sauté the mushrooms over high heat for 8–10 minutes without stirring for the first 1–2 minutes, then stir every 30–60 seconds until most of the liquid evaporates and the edges begin to brown. When the mushrooms are golden and half of the liquid has evaporated, season with a pinch of salt and 1/3 teaspoon of thyme.

Ingredients: porcini mushroom, Salt, Thyme
Properly sautéed mushrooms are golden, have shrunk in volume, and have an umami aroma. If you have dried mushrooms instead of porcini, soak them beforehand and sauté separately, keeping the soaking water.

Sauce

4

Reduce the heat to medium. Add finely chopped onion (150 g) to the pan and sauté for 4–5 minutes until the onion becomes translucent and soft. Add finely chopped garlic (10 g) and sauté for another 30–45 seconds until the garlic releases its aroma (be careful not to burn it).

Ingredients: Onion, Garlic
Use a wooden spoon to stir. If the garlic starts to brown, immediately reduce the heat — burning gives a bitter taste.
5

If you are using wine (optional), pour in 100 ml of white wine and cook for 2–3 minutes over medium heat, stirring, until the alcohol partially evaporates and the bottom of the pan is deglazed. This will add depth of flavor.

If you are not using wine, skip this step and instead pour in 2–3 tablespoons of water or some of the reserved water from soaking the dried mushrooms.
6

Pour in 200 ml of cream and stir. Cook on low heat for 4–5 minutes until the sauce thickens slightly. If you want a thicker sauce, mix the flour (15 g, optional) in 30 ml of cold water to make a smooth paste and add it to the sauce, stirring vigorously, and cook for another 2–3 minutes.

Ingredients: Sour cream, Wheat flour, Butter
Stir with a spoon, do not allow to boil on high heat (especially with cream), as it may curdle. If this happens, remove from heat and add a tablespoon of cold water or a bit of butter, stirring.
7

Finally, add the remaining butter (25 g) and mix thoroughly — the butter will give the sauce a silky consistency. Season with salt (about 2 g) and freshly ground black pepper (to taste). Taste the sauce and if necessary, season with a bit more thyme.

Ingredients: Butter, Salt, Black pepper, Thyme
Add salt gradually — the mushrooms have already released their flavor. Use a fork or whisk to spread the butter well.

Pasta

8

In a large pot, bring 4 liters of water to a boil. Add salt (about 10 g per 4 l of water) — the water should be distinctly salty like the sea. Add the egg noodles (400 g) and cook according to the package instructions: dry pasta for 8–10 minutes, fresh for 2–4 minutes. Stir for the first minute to prevent sticking. The pasta should be al dente — taste a piece: it should have a slight bite in the center but not be hard.

Ingredients: Egg noodles, Salt
Use a large pot so the pasta has room. Reserve 100 ml of the pasta cooking water before draining — it will help thin the sauce if it’s too thick.

Assembly and serving

9

Drain the pasta, reserving about 100 ml of the cooking water. Transfer the pasta directly to the pan with the sauce and cook together for 1–2 minutes over low heat, stirring to coat each strand/portion of pasta with the sauce. If the sauce is too thick, add a little of the reserved pasta water to achieve the desired consistency.

Ingredients: Egg noodles, Sour cream
Use kitchen tongs or two large spoons to mix the pasta with the sauce. Serve immediately after combining, as the pasta absorbs the sauce while it sits.
10

Transfer the pasta to plates, optionally garnish with finely chopped parsley (30 g) and possibly freshly ground pepper. Serve hot, with a side of fresh bread or a light salad of seasonal vegetables.

Ingredients: Parsley, Black pepper
If you want a vegan version: replace butter with oil, use plant-based cream, and omit the butter — the flavor will be milder but still aromatic.

Fun Fact

💡

Mushroom sauce has a long tradition in Polish cuisine — forest mushrooms have been valued for their deep aroma for centuries and used in simple, hearty dishes, especially in the forested regions of Poland.

Best for

obiad rodzinny spotkanie z przyjaciółmi sezon na grzyby

Tips

🍽️ Serving

Serve immediately after preparation, preferably on warmed plates. A light arugula and cucumber salad or a slice of rustic bread pairs well with the pasta. For a more pronounced flavor, you can add Parmesan or grated yellow cheese (optional) just before serving.

🥡 Storage

Store in the refrigerator in an airtight container for up to 2 days. When reheating, warm on low heat with a little bit of pasta cooking water or cream to prevent the sauce from separating. Do not freeze dishes with cream (it may curdle).

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