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Creamed Mushrooms Make a Tasty Sauce for the Wigilia - Polish Christmas Eve - Meal

Daughter of first-generation Poles, I grew up in Ohio learning to cook and celebrate religious traditions. I've visited Poland three times.

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. My recipes are older than I am. My mother grew up making these recipes for Creamed Mushrooms. It is, however, simple to prepare. Although it is one of the traditional foods prepared for Wigilia, creamed mushrooms can be made and enjoyed, year-round, to serve with any kind of meat or fish preparations.
I present two versions here:
a complex one that is calorie-laden, and;
a simpler version, one that does not have as many calories.
These recipes can be prepared any time a tasty sauce is needed. Some diners say the simple one has a sharper taste. I enjoy both types of sauces as a side to items like roasted chicken or especially ladled over baked pierogi.

A Favorite Traditional Christmas Eve Recipe

Creamed Mushrooms for Wigilia - Polish Christmas Eve

Creamed Mushrooms for Wigilia - Polish Christmas Eve

A Favorite Cookbook of Polish Recipes

Preparing to Fry Mushrooms

creamed-mushrooms-make-a-tasty-sauce-for-the-wigilia-polish-christmas-eve-meal

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)

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

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

creamed-mushrooms-make-a-tasty-sauce-for-the-wigilia-polish-christmas-eve-meal

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

Guestbook

Georgene Moizuk Bramlage (author) from southwestern Virginia on March 14, 2014:

@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.

Georgene Moizuk Bramlage (author) from southwestern Virginia on March 13, 2014:

@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 from New Zealand on March 11, 2014:

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.

SteveKaye on March 11, 2014:

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.

Georgene Moizuk Bramlage (author) from southwestern Virginia on December 17, 2013:

@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.

Angela F from Seattle, WA on December 17, 2013:

New recipe for me! Yay :)

Georgene Moizuk Bramlage (author) from southwestern Virginia on December 14, 2013:

@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 on December 14, 2013:

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

Georgene Moizuk Bramlage (author) from southwestern Virginia on December 13, 2013:

@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 on December 13, 2013:

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