Bułka z Pieczarkami

Bułka z pieczarkami is the everyday Polish mushroom-bun that anchors the lunch counter of milk bars (bar mleczny) and bakery-cafés across the country. A soft, semi-sweet white roll is split and filled with a generous spoon of stewed button or cremini mushrooms (pieczarki) cooked down with onion, butter, dill and a dusting of flour so the liquid thickens into a creamy gravy that soaks into the crumb.

The mushrooms are usually finished with a touch of sour cream (śmietana) and a pinch of marjoram, which gives the filling the unmistakable Polish flavour that distinguishes it from a French mushrooms-on-toast. The roll itself is a light, enriched pan-bun with a pale soft crust — not crusty like a baguette, more like a kajzerka but slightly larger and softer.

It is one of the cheapest and most filling items on the Polish bar mleczny menu and is eaten year-round for breakfast or lunch. You will find it in Warsaw milk bars like Bar Prasowy and the open-air milk bar in Hala Gwardii, in Kraków (Plac Nowy), in Gdańsk, Wrocław and Łódź. During Polish mushroom season (late summer to early autumn), the same bun is made with forest mushrooms (podgrzybki, kurki, borowiki) for a far more aromatic version.