Mushroom Sauce with Oyster Mushrooms, Karlovy Vary Dumpling

Prepare the ingredients. Get all ingredients ready so everything is at hand - let's cook! 🔪

Slice the onion. Peel the onion and cut into strips.

Slice the garlic. Peel the garlic and slice it thinly.

Prepare the oyster mushrooms. Cut the oyster mushrooms into thin strips.

Sauté the onion and garlic. In a large pot melt a knob of butter over medium heat and sauté the onion and garlic until golden to lightly browned (about 4–5 minutes), so the base develops full flavour.

Add the mushrooms and spices. Add the oyster mushrooms, caraway and thyme leaves and continue to sauté for another 5 minutes, until the mushrooms soften and start to lightly brown.

Add the stock. Add the vegetable bouillon to the pot and pour in half a cup of water per serving (or use stock). Bring to a boil.

Add the cream and reduce. Pour in the cream, reduce to a gentle simmer and let the sauce bubble until it reduces by about one third and slightly thickens. About 10 minutes

Enrich with sour cream. Finally, remove the sauce from the heat, let it settle briefly (so it stops boiling) and stir in the sour cream. Season to taste with salt.

Pan-fry the dumpling. In a knob of butter, pan-fry slices of the Karlovy Vary dumpling over medium heat until golden on both sides.

Serve. Serve hot - spoon the oyster mushroom sauce over the pan-fried dumpling and enjoy this creamy mushroom classic 🥄✨