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 Polish Wild Mushrooms

Wild Mushrooms from Poland

. Polish Borowiki mushrooms

Polish Bigos 

(Hunters' Stew)

Recipe Ingredients:

3 pounds sauerkraut
2 pounds ham or pork
2 bay leaves
1 ounce dried wild mushrooms -- chopped
10 black peppercorns
10 allspice berries
1/2 teaspoon salt
11 cups meat or vegetable stock (broth)
2 pounds cabbage -- chopped
2 tablespoons butter
1 pound Polish sausage -- cut into 1/2-inch cubes
1 pound Polish white sausage -- cut into 1/2-inch cubes
1 pound bacon -- cut into 1/2-inch cubes
1 cup of red wine (optional)

Recipe Instructions:

  1. Rinse sauerkraut with cold water; drain well. In a large stockpot, combine sauerkraut, ham or pork, bay leaves, mushrooms, peppercorns, allspice and salt.
  2. Add 5 cups of stock. Cook, uncovered, 15 minutes over medium heat.
  3. Cover and simmer over low heat 45 minutes. Remove meat.
  4. Place cabbage in a large saucepan. Add remaining 5 cups stock and red wine. Bring to boil.
  5. Cook, uncovered, over medium heat, 1 hour or until cabbage is tender.
  6. Add to sauerkraut mixture. Bone cooked meat. Cut cooked meat into 1/2-inch cubes.
  7. Melt butter or margarine in a large skillet. Add cooked meat, smoked sausage and white sausage. Saute over medium heat 10 minutes or until browned.
  8. Add to sauerkraut mixture. In same pan, saute bacon over medium heat until crisp. Add to sauerkraut mixture.
  9. Cover; cook over low heat 1 hour or longer. Remove and discard bay leaves. Serve hot with fresh bread. The secret of old-time Bigos is that it gets better as it's reheated on successive days. It will keep for about a week if stored in the refrigerator.
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