Sautéed Wild Mushrooms (Duszone Grzby)

Tomek has fond memories of picking meaty wild mushrooms in the nearby forest with his family.  They would make a variety of Polish recipes with the wild mushrooms, but just sauteed wild mushrooms as a side dish was one of the most popular.  It is not surprising that Poland is the largest producer of wild mushrooms in Europe, their earthy flavors are a perfect accompaniment to roasted meat and Potato Cheese Pierogi.  We served them as a side dish to marinated Pork Loin.  Note: if you can't find wild mushrooms, just try and use a variety of portebella, shiitake, morel, or anything you can find.

• 7 cups wild mushroomsPolish Wild Mushrooms Recipe
• 4 Tbsp butter
• 2 large onions, halved & sliced
• 1/2 teaspoon marjoram
• 1/2 teaspoon thyme
• 1/2 cup white wine
• 1/2 to 1 cup sour cream (or Greek Yogurt)
• 1 tbsp minced parsley, for garnish
• Salt & Freshly ground black pepper

SAUTÉED WILD MUSHROOMS RECIPE DIRECTIONS

1.  Thoroughly wash and dry mushrooms, then slice thinly.
2.  Melt butter in large frying pan, add onions.  Cook until they begin to brown.
3.  Add mushrooms, stir and cook for 5 minutes, then add salt, pepper, marjoram, thyme, and white wine.  After cooked down, add sour cream and flour (sprinkle flour so it does not create chunks, or mix with a little water and then add).
4.  Simmer gently for 15 minutes or until mushrooms are tender.
5.  Garnish with chopped parsely and serve.

Source:

http://www.polskafoods.com/content/saut%C3%A9ed-wild-mushrooms-recipe-duszone-grzby