Ingredients
- ¼ lb. dried boletus or porcini mushrooms
- 1 ½ cups water
- 1 lb. fresh mushrooms, sliced
- 1 large onion, diced
- 1 large clove garlic, minced
- 1 tbsp. approx. vegetable oil
- 1 tbsp. approx. garlic butter
- 3 tbsp. flour
- salt and pepper to taste
- ½ cup sour cream
- ½ cup water
- 1 tsp. Worchester sauce
- dash of thyme
Directions
- Rinse dried mushrooms well and clean if necessary. Place in a saucepan and cover with 1 ½ cups water. Bring to a boil. Skim if needed. Simmer until tender about 1 ½ hours. Do not allow to run dry. Add more water if necessary. Drain and reserve liquid.
- Allow mushrooms to cool. Chop them up finely and set aside.
- Brown flour in fry pan, stirring constantly to avoid scorching. When flour is a medium to dark colour, remove from pan and set aside to cool.
- Rinse, and then wipe fresh mushrooms with paper towel: trim stems, slice and chop into medium-sized pieces.
- In a large fry pan, sauté onions in oil and garlic butter until soft. Add minced garlic and fresh mushrooms. Sauté over medium heat about 10 minutes.
- Stir in the chopped dried mushrooms and cook until golden in colour. Stir frequently to prevent sticking. Salt and pepper to taste.
- Sprinkle browned flour over mushrooms. Stir.
- Gradually, stir in the reserved mushroom liquid, stirring and cooking until all the liquid has been added. Cook until the desired thickness has been achieved.
- Stir in sour cream. Add Worchester sauce, thyme and additional seasoning.
- Serve!
