How to make it
6 steps. Take it one step at a time.
In a large pan, melt the butter
In a large pan, melt the butter over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
4 minAdd the sliced mushrooms
Add the sliced mushrooms to the pan. Cook, stirring occasionally, until the mushrooms have released their liquid and turned golden brown, about 8-10 minutes.
10 minStir in the minced garlic and flour
Stir in the minced garlic and flour. Cook for 1 minute to remove the raw flour taste.
1 minSlowly pour in the vegetable broth while stirring constantly
Slowly pour in the vegetable broth while stirring constantly to prevent lumps. Simmer for 2-3 minutes until the liquid slightly thickens.
3 minLower the heat and stir
Lower the heat and stir in the heavy cream. Season with salt and black pepper. Let the sauce simmer gently for another 2 minutes until it reaches your desired consistency.
2 minRemove from heat
Remove from heat and stir in fresh chopped dill. Serve warm.
A little kitchen wisdom
For a deeper flavor, you can use a mix of wild mushrooms and button mushrooms. If the sauce is too thick, add a splash more broth. This sauce is traditionally served with kopytka (Polish potato dumplings) or buckwheat groats.
