Bułka z Pieczarkami

Bułka z Pieczarkami (Polish Mushroom Bun)

A soft enriched Polish white roll filled with stewed button mushrooms in a creamy dill-and-marjoram gravy — the classic milk-bar lunch that soaks into the crumb.

Prep

15 min

Cook

25 min

Total

40 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •400 g (14 oz) white button or cremini mushrooms, thinly sliced; cremini gives deeper flavour
• •1 large yellow onion, finely diced
• •40 g (3 tbsp) unsalted butter
• •15 g (2 tbsp) plain wheat flour, for thickening the gravy
• •80 ml (1/3 cup) sour cream (śmietana 18%), Polish-style, not crème fraîche
• •125 ml (1/2 cup) water or light mushroom stock, warm
• •10 g (2 tbsp chopped) fresh dill, finely chopped
• •1 tsp dried marjoram, essential to the Polish flavour
• •1 tsp fine salt, adjust to taste
• •0.5 tsp (1/2 tsp) freshly ground black pepper
• •4 rolls soft Polish white rolls (bułka pszenna / kajzerka), soft enriched pan-buns; a soft hamburger bun is the closest substitute

Steps

1. 1 Melt the butter in a wide skillet over medium heat. Add the diced onion and cook for 4–5 minutes until soft and translucent but not browned.
2. 2 Add the sliced mushrooms, raise the heat to medium-high, and sauté for 6–8 minutes until the mushrooms have released their liquid and it has mostly evaporated; the pan should look almost dry.
3. 3 Sprinkle the flour over the mushrooms and stir constantly for 1 minute to cook out the raw flour taste.
4. 4 Pour in the warm water (or stock) while stirring; the mixture will seize up, then loosen into a glossy gravy as it simmers. Cook 2 minutes until thickened enough to coat a spoon.
5. 5 Off the heat, stir in the sour cream, dill, marjoram, salt and pepper. Taste and adjust salt — the filling should be well seasoned because the roll is plain.
6. 6 Warm the rolls briefly in a 150°C / 300°F oven for 3–4 minutes so the crumb is just warm and slightly crusty on the outside.
7. 7 Split each warm roll open with a serrated knife (do not cut all the way through — open like a book), spoon a generous mound of hot mushroom filling inside, and serve immediately so the gravy soaks into the crumb.