Lemon Juice

Crunchy Kopytka With Mushrooms, Leeks & Lovage From Michał Korkosz

by:
November 28, 2023
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Photo by The Experiment Publishing
  • Prep time 15 minutes
  • Cook time 20 minutes
  • Serves 2
Author Notes

Stews, like other dark foods, are not particularly photogenic, but taste is what counts. The key to good stew flavor was formerly Maggi, a Swiss seasoning sauce that contains monosodium glutamate (MSG), lovage, and yeast. It was so popular in Poland that it became a staple of the Polish dinner table. Eventually, Maggi gave way to soy sauce, but I missed the flavor of lovage, so I started panfrying kopytka, leek, and mushrooms with soy sauce and adding fresh lovage. I like to serve this dish with raw egg yolks for an extra-thick sauce, but that’s totally optional. —Food52

Test Kitchen Notes

Recipe from Polish’d: Modern Vegetarian Cooking from Global Poland © Michał Korkosz, 2023. Reprinted by permission of the publisher, The Experiment. Available everywhere books are sold.

Note: if you can't sort lovage, celery leaves will do! —Emily Ziemski

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Ingredients
  • 1/4 cup (60 ml) olive oil, plus more for frying
  • 1/2 pound (220 grams) mushrooms (any variety, such as button, oyster, porcini, or milk cap), halved if large
  • 1/4 teaspoon fine sea salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 1 large leek, white part only, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon Dijon mustard
  • 3 tablespoons soy sauce
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon powdered sugar
  • 1 pound (450 grams) pre-made kopytka or gnocchi
  • 2 egg yolks (optional, but recommended), for serving
  • 3 tablespoons fresh lovage leaves, for serving
Directions
  1. Heat the oil in a large nonstick skillet over medium heat. Panfry the mushrooms, stirring a few times, until golden brown, about 6 minutes. Season with salt and pepper. Using a slotted spoon, remove the mushrooms from the skillet. Set aside in a medium bowl.
  2. In the same skillet, place the leek, garlic, and salt. Panfry, stirring frequently, until softened, about 5 minutes. Using a slotted spoon, remove the leek and garlic from the skillet and add to the bowl with the mushrooms.
  3. To make the sauce, combine the mustard, soy sauce, lemon juice, powdered sugar, and ¼ cup (60 ml) water in a medium bowl.
  4. Add more oil to the skillet, if needed. Add the kopytka and panfry until golden brown, about 5 minutes. Add the mushrooms and leek mixture to the skillet and stir in the sauce. Cook until warmed through and remove from the heat.
  5. To serve, divide among bowls. Top each with an egg yolk, if using, and the lovage. Season with pepper.

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