Mushroom sauce with sauerkraut juice — гриблянка — is an old Ukrainian recipe, always present on the table of Christians on Christmas Eve. The recipe was collected by the Maramureș Museum in Sighetu Marmației from a housewife from Repedea, in historical Maramureș.
🥣 Ingredients
- 250 g dried mushrooms
- 1 medium onion, finely chopped
- frying oil
- 3-4 tablespoons of flour
- 250 ml sauerkraut juice (moare)
- 200 ml water (optional)
- 1 teaspoon of salt
- 1 teaspoon of pepper
👩🍳 Preparation
Soak the dried mushrooms for about an hour, then change the water and boil them in clean water for about half an hour. In a saucepan, fry the finely chopped onion in oil. Add the boiled mushrooms over the fried onions.
Season with salt and pepper to taste, mix, then add 3-4 tablespoons of flour, forming a thick sauce, into which we pour the sauerkraut juice — it gives a special, slightly sour taste. If the sauce is too thick, add a cup of water. Leave it for a few minutes on low heat and stir continuously.
The гриблянка mushroom sauce is served as is, or together with a vegetable garnish or other fasting dishes.
📖 Story of the recipe
The recipe comes from the Maramureș – GastroEtnoArt collection, a bilingual anthology of traditional recipes compiled by the Maramureș Museum in Sighetu Marmației (project coordinator: Nicoleta Nemeș). It was handed down by Prof. Rahovan Veronica Maria, from Repedea.
🔍 What’s next
If you enjoy fasting dishes, also try Brozdi – young nettle soup, a traditional recipe from Săliștea de Sus.
Recipe source: Maramureș Museum Sighetu Marmației – Maramureș GastroEtnoArt.
Photo source: chefi.ro
