Kluski Śląskie with Mushroom Broth
Kluski Śląskie with Mushroom Broth It is a hearty and satisfying complete dish typical of the Polish region of Silesia, completely 100% plant-based!. Soft, chewy potato balls combine perfectly with thick, savory mushroom sauce with a subtle spice aroma. This dish is very special because it maintains the authentic taste and texture of the original, without eggs, milk, or meat, but remains rich in taste and very filling. Perfect to serve as a comforting and delicious main course.
Shared by Nora
Time
60 min
Serves
3
Difficulty
medium
🛒 Ingredients
- #ingredients for Kluski;
- 500 grams of potatoes, steamed and mashed while warm
- 150 to 180 grams of wheat flour/potato starch
- A pinch of salt
- A little water if needed
- #ingredients for thick mushroom sauce:
- 200 grams of button mushrooms/oyster mushrooms, thinly sliced
- One small onion, finely chopped
- 2 cloves garlic, chopped
- 2 tablespoons vegetable butter
- 2 tablespoons of wheat flour
- 300 to 400 ml warm vegetable stock
- 100 ml vegetable milk/thin coconut milk
- Salt, black pepper, a little nutmeg and chopped parsley
👩🍳 Instructions
- 1
Make Kluski: mix mashed potatoes + salt, add flour slowly while kneading until the dough is soft and not sticky. Shape into flat balls and make a hole in the center. Boil salted water, add the kluski until they float. Let stand for 2 to 3 minutes, then remove and drain.
- 2
Make the sauce: Melt the vegetable shortening, sauté the onion and garlic until fragrant. Add the mushrooms and cook until they wilt and the water comes out.
- 3
Sprinkle the flour, stir quickly for a moment, then pour in the stock and vegetable milk slowly while continuing to stir until it thickens smoothly.
- 4
Add all the spices, cook briefly until the flavors blend. Add the cooked Kluski to the sauce, stir gently so that it is evenly coated
- 5
Sprinkle with parsley and serve warm. Your delicious meal is ready to be enjoyed!