Mushroom cream sauce "na kyselo" – a hearty classic with bread dumplings and mashed potatoes

Mushroom cream sauce "na kyselo" – a hearty classic with bread dumplings and mashed potatoes recept

Name: Mushroom cream sauce "na kyselo" – a hearty classic with bread dumplings and mashed potatoes
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg fresh mushrooms (cleaned, sliced); about 700 ml mushroom stock (see method; add more according to desired consistency); 1 large onion (finely chopped); 1 cube mushroom bouillon (optional, to adjust seasoning); 2–3 tablespoons oil or lard; 2 tablespoons light roux (or 1–2 tablespoons plain flour mixed in 100 ml cold water); 200–250 ml cream (cooking cream or 30% whipping cream); 1–2 tablespoons vinegar (to taste); salt and freshly ground pepper (to taste)

Easy to prepare
4 serving
40 minutes

Jan, 17. 12. 2025

Print recipe

Quick mushroom sauce "na kyselo" with cream: exact ingredients, step-by-step method, times and servings. Great with bread dumplings, potatoes and pasta.

Simple, quick and yet full of flavor – mushroom cream sauce “na kyselo” is a staple of Czech cuisine. It smells of onion and mushrooms, is pleasantly enriched with cream and slightly tart from the vinegar. It goes great with bread dumplings, mashed potatoes or pasta.

For 4 serving

Ingredients

1 kg fresh mushrooms (cleaned, sliced)
about 700 ml mushroom stock (see method; add more according to desired consistency)
1 large onion (finely chopped)
1 cube mushroom bouillon (optional, to adjust seasoning)
2–3 tablespoons oil or lard
2 tablespoons light roux (or 1–2 tablespoons plain flour mixed in 100 ml cold water)
200–250 ml cream (cooking cream or 30% whipping cream)
1–2 tablespoons vinegar (to taste)
salt and freshly ground pepper (to taste)

Preparation procedure

Parboiling the mushrooms and the stock Clean the mushrooms, slice them and simmer in salted water for 10 minutes. Drain, reserving the stock.
Base Heat the oil/lard in a pot, sauté the onion until translucent. Add the parboiled mushrooms, briefly fry them and pour in part of the mushroom stock (about 500 ml). Season with salt, pepper and optionally the bouillon. Let simmer gently for 10 minutes.
Thickening Stir in the light roux (or flour mixed in water). Add stock as needed so the sauce is smooth and medium-thick. Cook for 5–7 minutes to cook out the flour.
Enriching and adding acidity Reduce the heat, stir in the cream. Warm briefly (do not boil vigorously). Season with vinegar to taste – start with 1 tablespoon and add more if needed. Adjust salt and pepper.
Serving Serve with bread dumplings, mashed potatoes, boiled potatoes or pasta.

Total preparation time

Preparation: 15 minutes
Cooking: 25–30 minutes
Total: approx. 40–45 minutes

Number of servings

4–6 servings (depending on the side dish)

Conclusion

Mushroom “na kyselo” sauce is quick, hearty and wonderfully warming – exactly the kind of home comfort you’ll be happy to return to. Those who like a more pronounced acidity can add a little more vinegar; those who prefer a milder taste can add more cream. The base is simple and the result is always great.