From the Forests of Šariš: A Rustic & Tangy Mushroom "Mačanka"
Details
This dish is a true taste of Eastern Slovakia, a region known for its hearty and flavorful cuisine. "Mačanka," which translates to "dipping sauce," is a traditional Christmas Eve staple but is perfect for any chilly evening. It's a thick, savory, and tangy mushroom gravy, loaded with garlic and built on a base of sauerkraut juice, designed for dipping crusty bread. This isn't your typical creamy mushroom soup; it's a robust, rustic experience that showcases the earthy flavor of dried mushrooms and the pungent kick of garlic in a truly unique way.
Ingredients
Instructions
Prepare the Mushrooms
Place the dried mushrooms in a bowl and cover them with warm water. Let them soak for at least an hour until they are rehydrated and softened. Do not discard the soaking water.
Start the Base
In a large pot, combine the sauerkraut juice and the 4 cups of water. You can adjust the ratio depending on how tangy you want the final dish to be. Bring the mixture to a gentle boil.
Cook the Aromatics
While the liquid is heating, add the rehydrated mushrooms (along with their soaking water), minced garlic, bay leaves, allspice berries, and caraway seeds to the pot. Season lightly with salt and pepper. Reduce the heat and let it simmer for about 30-40 minutes, allowing the mushroom flavor to infuse the broth.
Make the Roux (Zápražka)
In a separate skillet, melt the butter or lard over medium heat. Add the chopped onion and sauté until soft and translucent. Stir in the flour and cook for 2-3 minutes until it turns a light golden color, creating a roux. Add the sweet paprika and cook for another 30 seconds until fragrant.
Thicken the Mačanka
Carefully ladle some of the hot mushroom broth into the roux, whisking continuously to avoid lumps. Once smooth, pour the entire roux mixture back into the main pot.
Simmer and Finish
Bring the mačanka back to a simmer and cook for another 10-15 minutes, stirring occasionally, until it has thickened to a gravy-like consistency. Taste and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves before serving.
Serve
Ladle the hot mačanka into bowls. The traditional way to eat it is by tearing off pieces of crusty bread and dipping them directly into the bowl.
Recipe tags
Ingredient tags
Recipe reviews
Leave a review
Sign in to share your review.
Reviews
More recipes
From the Dordogne Valley Classic French Garlic Potatoes Pommes de Terre Sarladaises
Transport your kitchen to the Dordogne Valley with this classic French dish. Crispy potatoes, fragrant garlic, and rich duck fat come together in a symphony of savoury perfection.
A Taste of Anatolia: Creamy Turkish Carrot and Garlic Yogurt Dip (Havuç Tarator)
Unlock the vibrant flavours of Anatolia with this ridiculously creamy carrot dip. The secret? A generous kick of garlic that perfectly complements the sweet carrots and tangy yogurt.