The Sos Grzyby that I am familiar with was a rich and decadent affair. Usually, its made with large quantities of butter and a copious amount of sour cream for a level of tartness that usually doesn’t come bundled in other sauces or gravies that I am aware of. It was also made with much more basic mushrooms—at least in our house. If there was anything as remarkable as a Porcini in our hands it had other, grander destinies than becoming a mere sauce.
This vegan-ized version holds its own and definitely punches far above its weight. Generously pour it over dumplings or Pierogi, slather it onto fried cutlets/Schnitzels, drown some biscuits in it or use it to adorn any number of savory grain bowls, gruels or porridges.
Sos Grzyby (Porcini Reduction Sauce)Cuisine: Polish, CalifornianDifficulty: Easy
- Place the Porcini Broth, minced Porcini and Soy Sauce in a saucepan and bring the contents to a boil over high heat.
- Reduce the heat to medium low and bring to a simmer.
- Stir the broth and soy sauce mixture occasionally until reduced by half, approximately 30 minutes.
- Remove 3 tablespoons of the broth and soy sauce mixture and place in a small bowl. Add the 3 teaspoons of cornstarch. Stir to create a slurry.
- Add the slurry to the porcini broth and soy sauce reduction. Stir constantly until the sauce thickens, then remove from heat.
- Use immediately or store in a sealed jar in the fridge. Stored properly, your sauce should last for a few weeks.
- This sauce is already an umami-laden powerhouse, but if you really miss the flavor that butter and/or sour cream would contribute you can add in a tablespoon or two of Nutritional Yeast to add some extra umami, faux-dairy, tongue tingling cheesiness.