Mushrooms, again! This sauce uses regular ole mushrooms like cremini or white varieties and goes great with pasta, kopytka, or meat. Using sour cream gives this the Slavic touch 🙂 If you want to up the mushroom flavor, you can put 2 or 3 dried wild mushrooms in a spice grinder and add that powder while the sauce cooks.
- 16 oz cremini mushrooms (or white mushrooms)
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/2 tsp fresh cracked black pepper
- 1/2 tsp dried dill (or about 1 tbsp of chopped fresh dill)
- 1 tbsp whole grain mustard
- 1/2 cup sour cream
- 1/4 cup white wine
- 1/2 cup vegetable or chicken stock or water
- 2 tbsp oil or butter
Clean dirt off of mushrooms with a damp towel. Chop roughly into quarters (doesn’t need to be perfect any rough chop will do).
Heat a pan with oil or butter over medium-high heat. Add mushrooms with salt and cook down for about 10-12 minutes stirring occasionally, or until mushrooms have substantially softened, shrunk, and some of the liquid has evaporated.
Then turn down heat to medium-low and add mustard, black pepper, garlic, and wine. Scrape off any bits of mushroom stuck to the pan once you add the wine. Cook for about 5 minutes until some of the wine has evaporated.
Next add sour cream, stock/water, and dill. Stir and cook for another 5-10 minutes until sauce thickens to desired consistency.
Serve with dill or parsley for garnish. Smacznego!