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Basics, Condiments, Recipes  /  December 16, 2020

Sos Grzyby

Porcini Reduction Sauce by Tasty Decoy

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 or use it to adorn any number of savory grain bowls, gruels or porridges.

Sos Grzyby

Porcini Reduction Sauce

PREP TIME: 10 MINUTES     ●     COOK TIME: 40 MINUTES     ●     MAKES 1 CUP

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Ingredients

  • 2 cups Porcini Broth

  • Reconstituted Porcini from Porcini Broth, minced

  • ¼ cup Soy Sauce

  • 3 teaspoons Cornstarch

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instructions

  • 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 occasionally until reduced by half, approximately 30 minutes.
  • Add the cornstarch and 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.

Notes

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.

Tags

  • Food
  • vegan

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About Me

Martin Otis

Oh, hey! My name is Martin Otis, and I’m the wide-eyed, crazy vegetarian behind Tasty Decoy. Join me as I explore nature’s bounties, expand my palate (as well as my pantry) and share insights into rural, coastal California living. I’m so glad you stopped by, and hope you’ll continue to come back and hang out more often!

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Disclaimer

I can’t stress it enough: do not eat any wild fungi, flowers, plants, herbs, weeds, trees, leaves, bushes, etc. until you have verified their identity with an expert. Also, you should consult a health care professional to ensure that they are safe for you to ingest.

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