Hrybova Pidlyva (Mushroom Gravy)

Used to flavor a variety of dishes, mushroom gravy can be used to top off such Ukrainian dishes as "varenyky" and "holubtsi", or on top of chicken, pork, and beef dishes. It is also used on homemade noodles. As always, the emphasis is on the freshest ingredients.

1 large onion, finely chopped
4 tablespoons butter
2 cups of mushrooms (dried Boletus mushrooms that were soaked overnight in cold water.)
2 tablespoons flour
1-cup meat stock
1-cup sour cream
1 teaspoon chopped dill or parsley
Salt and Pepper

1). Soak the Boletus mushrooms overnight in cold water. These mushrooms are found in Eastern European stores on strings or in cups. Change the water twice to remove any dirt. Discard the water.

2). Cook the onion in butter until it is tender. Add the mushrooms and cook for about 12 minutes. Sprinkle with flour and mix.

3). Pour in the meat stock and stir constantly until it has become thick and smooth.

4). Add the sour cream and cook for a few more minutes.

5). Mix in the dill or parsley.

6). Season with salt and pepper to taste. Don’t cook it any further once you have added the dill or parsley.

This is a big recipe, so put away any extra in sterilized Mason sealer jars. Seal the jars and put the excess in the fridge.

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Updated May 20, 2007 - LS

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