Quick mushroom sauce – the best recipe
Aug 06, 2025
If you're looking for a quick mushroom sauce recipe, you've come to the right place. This creamy mushroom sauce from my grandmother is, for me personally, the best mushroom sauce in the world.
It's not just any ordinary sauce - in our house it's a symbol of a festive lunch, filling the entire kitchen with its aroma. And because I like to use up leftover kvass, I created my creamy version, which is quick, tasty and naturally thickened. If you don't have kvass at home, that's okay, it'll just be less creamy and won't have that sour taste of koolaid.
Why this particular mushroom?
✓ you can use both dried and fresh mushrooms
✓ thanks to the sourdough, the sauce has a gentle sourness and creamy consistency
✓ it's a recipe you can make even on weekdays
✓ is one of the best mushroom sauces in Czech cuisine
This mushroom sauce thickened with sourdough is simply the best mushroom sauce in the world, and I agree with you. I want to share this rare recipe .
Recipe for a quick mushroom cream sauce
Servings: 3–4
Ingredients
– 50 g dried mushrooms
– 250 g fresh mushrooms, sliced (boletes are best)
– 80 g onion
– 2 tablespoons lard
– 500 ml of water
– 250 ml whipping cream (minimum 33%)
– 35 g sourdough (heaped spoon)
– 10 allspice balls
– 3 bay leaves
– 1 teaspoon whole or crushed cumin
– 1 to 2 tablespoons of vinegar
– salt
– freshly ground pepper
– 2 tablespoons soup seasoning (can be replaced with 1 cube of Masox)
– thyme for garnish
Procedure
1) Place the dried mushrooms in a bowl, pour 250 ml of boiling water over them and leave to soften for 20-30 minutes. Then drain them and save the infusion.
2) Finely chop the onion and fry in lard until translucent. Add the fresh mushrooms, salt, cumin and pepper. Fry for 5-10 minutes until the mushrooms are soft and golden. Add the drained dried mushrooms.
3) Add the dried mushroom extract and the remaining 250 ml of water. Add the spices, bay leaf and let it bubble for 10 minutes.
4) Meanwhile, mix the sourdough in a little water , pour into the sauce and let it cook for another 10–15 minutes.
5) Remove the spices, add the cream and season with vinegar. If the sauce is too thin, you can add a tablespoon of flour mixed with the cream.
Place the bay leaf and allspice in a strainer so that you can easily remove them from the pot.
Mari gives advice on how to make the perfect mushroom sauce
– Do not pour out the extract from the dried mushrooms – it is the basis of the flavor.
– The sourdough will add creaminess and natural thickening, but it must not be old or overly acidic.
– Sauté fresh mushrooms until golden brown – otherwise the sauce will be bland.
– It's best the next day – like most sauces, this mushroom sauce tastes even better after it's aged.
What to serve mushroom sauce with?
I recommend serving this creamy mushroom sauce with:
– Grandma's potato pancakes with lard – the best combination ever
– homemade gnocchi or Italian gnocchi
– fresh sourdough bread
