Lithuanian Mushroom Sauce
If you love mushrooms and comfort food, this Lithuanian mushroom sauce is about to become your new weeknight hero. Silky, earthy, and creamy, it transforms humble mushrooms into a rich mushroom sour cream sauce that elevates everything from dumplings to Lithuanian Potato Cake. Perfect for anyone reconnecting with Lithuanian cuisine or simply craving a cozy, savory sauce.
Ingredients
- 7 oz (200g) baby button mushrooms, cremini mushrooms or chestnut mushrooms, sliced
- ⅔ cup (160 ml) vegetable broth/ stock
- 1 onion small, finely chopped
- 1 tablespoon all-purpose flour
- 2 tablespoon sour cream or creme fraiche
- 1 tablespoon butter
- salt and black pepper to taste
- 1 tablespoon fresh dill or parsley or 1 teaspoon dried
Instructions
- Melt the butter in a frying pan.
- Add finely chopped onion and sautee for 5-6 minutes over low-medium heat until softened and light golden brown.
- Add the sliced mushrooms and stirring ocaccionaly, cook the mushrooms until they release water and the water evaporates.
- Sprinkle in the flour and cook for 1 minute, stirring continuously, to remove the raw taste before adding the broth.
- Stir in the broth/ stock and stir for a few moments until the sauce thickens.
- Finally, add the sour cream, herbs, season with salt and pepper and stir gently until combined for 1 minute (don't let the sauce boil vigorously, or your sour cream may split).
- If your sauce is too thick, add a little more broth or water to loosen.
- Take the sauce off heat and allow it to rest for a few minutes before serving.