Żymła with Mushroom Sauce

Ingredients

• For the Żymła dumplings: For the Żymła dumplings:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 large eggs 2 large eggs
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/2 teaspoon salt 1/2 teaspoon salt
• For the Mushroom Sauce: For the Mushroom Sauce:
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 pound (450g) mixed mushrooms (such as button, cremini, and shiitake), sliced 1 pound (450g) mixed mushrooms (such as button, cremini, and shiitake), sliced
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• For garnish: For garnish:
• Fresh parsley, chopped Fresh parsley, chopped

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 16g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 12g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the Żymła dumplings. Make a well in the center and add the eggs. Gradually add water while mixing until a soft dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Cover with a clean kitchen towel and let it rest for 15 minutes.
3. 3.
   Meanwhile, in a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent and fragrant.
4. 4.
   Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown.
5. 5.
   Pour in the vegetable broth and bring to a simmer. Cook for 5 minutes to allow the flavors to meld together.
6. 6.
   Stir in the heavy cream and dried thyme. Simmer for an additional 10 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
7. 7.
   While the sauce is simmering, bring a large pot of salted water to a boil. Take small portions of the Żymła dough and shape them into small dumplings.
8. 8.
   Carefully drop the dumplings into the boiling water and cook for about 5 minutes or until they float to the surface. Remove with a slotted spoon and transfer to a serving dish.
9. 9.
   Pour the mushroom sauce over the cooked Żymła dumplings. Garnish with fresh parsley.
10. 10.
    Serve hot and enjoy the comforting flavors of Żymła with Mushroom Sauce.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly before slicing them. You can use a damp cloth or paper towel to wipe off any dirt or debris. Avoid washing them under running water as mushrooms tend to absorb water and become soggy.

Tips & Tricks

• For a richer flavor, you can add a splash of white wine to the mushroom sauce while simmering.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the sauce during the last few minutes of cooking.
• Feel free to experiment with different types of mushrooms to add variety to the dish.
• Serve the Żymła with a side of sautéed vegetables for a complete and balanced meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Żymła with Mushroom Sauce is best served hot, straight from the stove. Garnish with fresh parsley for a pop of color and added freshness. Serve it as a main course for lunch or dinner, accompanied by a side of sautéed vegetables or a crisp green salad.

Presentation advice

To present this dish beautifully, arrange the cooked Żymła dumplings on a large serving platter. Pour the creamy mushroom sauce generously over the dumplings, allowing it to cascade down the sides. Garnish with a sprinkle of fresh parsley for an elegant touch. Serve it family-style, allowing everyone to help themselves to this comforting Polish delight.