Mouthwatering Vegetarian Polish Brunch Feast

Allergens

Dairy, Eggs, Gluten

Ingredients

• 2 cups chopped wild mushrooms (such as chanterelles, porcini, or boletus)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup all
• purpose flour
• 4 cups vegetable broth
• 2 cups heavy cream
• Salt and pepper, to taste
• Fresh parsley, for garnish
• Sugar, to taste
• 1 cup dried blueberries or huckleberries
• 1/4 cup sugar
• 1/2 cup water
• 1 tsp lemon zest
• 2 cups milk
• 1 cup rolled oats
• 1/2 tsp vanilla extract
• 1/4 cup butter, softened
• 1/2 cup sugar
• 2 eggs
• 2 cups all
• purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1/2 cup vegetable oil
• Powdered sugar, for dusting

Instructions

1. Prepare zupa grzybowa (mushroom soup): In a large pot, sauté onion and garlic until translucent. Add mushrooms and cook until tender. Stir in flour to create a roux, then slowly whisk in vegetable broth. Bring to a boil, reduce heat, and simmer for 10 minutes. Add heavy cream, salt, and pepper to taste. Garnish with fresh parsley before serving.
2. Prepare kisiel (blueberry pudding): In a saucepan, combine dried blueberries or huckleberries, sugar, water, and lemon zest. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and let cool. In a separate bowl, mix together milk, rolled oats, vanilla extract, softened butter, sugar, eggs, and salt. Stir in the cooled blueberry mixture and refrigerate until set.
3. Prepare pancakes: In a large bowl, combine flour, baking powder, salt, and milk. In another bowl, whisk together vegetable oil and egg. Gradually add wet ingredients to dry ingredients, stirring until just combined. Cook spoonfuls of batter on a greased griddle over medium heat until golden brown.
4. Assemble the meal: Serve zupa grzybowa in bowls, followed by kisiel in individual cups or bowls. Arrange pancakes on a separate plate, dusted with powdered sugar.

Chef’s Insight

The combination of textures and flavors in this meal creates a sensory experience that will delight your taste buds and transport you to the heart of Poland.

Notes

This recipe was designed with a focus on mouthfeel, aroma, and plating appeal to create a memorable vegetarian Polish brunch feast.