How to make it
6 steps. Take it one step at a time.
In a large skillet, melt the butter
In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
4 minAdd the sliced mushrooms
Add the sliced mushrooms to the skillet. Cook, stirring occasionally, for 8-10 minutes until the mushrooms have released their moisture and turned golden brown.
10 minSprinkle the flour
Sprinkle the flour over the mushrooms and onions. Stir well and cook for 1 minute to remove the raw flour taste.
1 minGradually pour in the vegetable broth while stirring continuously
Gradually pour in the vegetable broth while stirring continuously to prevent lumps. Bring to a light simmer.
Reduce the heat to low
Reduce the heat to low and whisk in the sour cream. Season with salt and black pepper. Let the sauce simmer gently for 2-3 minutes until thickened, but do not let it reach a rolling boil to prevent the sour cream from curdling.
3 minRemove from heat
Remove from heat and stir in the fresh chopped dill. Serve warm.
A little kitchen wisdom
For a deeper flavor, you can use a mix of wild mushrooms or add a splash of white wine during the sautéing process. Fresh dill is the traditional finish that defines this regional style.
