Ingredients (serves 4)

200g dried porcini mushrooms
1/2 cup of łazanki (Polish noodles - you’ll find them at your local Polski Sklep)
Motivation and focus
1/2 litre of water of vegetable stock
1 tablespoon of butter
1 tablespoon of flour
Creme fraiche
Salt & pepper

Method

  1. Pick some penny cup mushrooms and let them dry out in the sun without washing them (if you’re not currently in a Masurian forest with a lot of time on your hands you can skip this step and buy dried porcini mushrooms).
  2. Pop them into a pot of water or vegetable stock and leave them there to soak overnight (if you think this is a long time, try fighting for independence for 123 years) and the following day cook them until soft.
  3. Take out the mushrooms and pick out any hard stems (you can snack on the stems as you cook or put them in a different dish)
  4. Strain the stock into a bowl through a cloth to remove any dirt - mushrooms aren’t washed before drying to preserve the taste.
  5. Chop the soft mushroom cups into small pieces and put them back in the strained stock, adding pepper and salt to taste.
  6. In a small frying pan, melt the butter, add flour and mix vigorously until they turn into a roux (no lumps) and add to the mushroom stock.
  7. Add the łazanki and cook until soft.
  8. Serve each plate topped with a spoonful of creme fraiche and finely chopped parsley.

If you haven’t found this recipe challenging, here is a Polish tongue twister:
‘W Szczebrzeszynie chrząszcz brzmi w trzcinie
I Szczebrzeszyn z tego słynie’

Smacznego!