Dried mushrooms perfectly complement and add variety to meat and potato dishes. It is absolutely easy to prepare. The most important thing is to stock up on dried mushrooms in the fall and delight your family with original dishes at least every day. Today we will tell you how to make mushroom sauce from dried mushrooms.
Dried mushroom sauce
Ingredients:
- dried porcini mushrooms – 100 g;
- onion – 2 pcs.;
- premium flour - 2 tbsp. spoons;
- butter – 100 g;
- spices;
- filtered water.
Preparation
We wash the dried mushrooms, fill them with filtered water and leave them to steep overnight. Then transfer them to a clean saucepan, add more water and boil until fully cooked. After this, carefully remove them with a slotted spoon and chop them with a knife. Peel the onion, finely chop and sauté in hot oil until soft. Next, add the porcini mushrooms and, stirring, fry everything until tender. Brown the flour separately in butter, gradually pour in a few glasses of hot mushroom broth and cook, stirring, for about 15 minutes. Then lay out the vegetables, salt and pepper and remove from the heat. Cover the dried porcini mushroom sauce with a lid and let it brew for a while.
Dried mushroom sauce with sour cream
Ingredients:
- dry mushrooms – 100 g;
- onion – 2 pcs.;
- flour – 2 tbsp. spoons;
- vegetable oil – 100 ml;
- butter – 50 ml;
- spices;
- sour cream – 4 tbsp. spoons;
- dill greens – 1 bunch.
Preparation
We thoroughly wash the mushrooms and soak them in one liter of filtered water for several hours. Then put them on medium heat, cover with a lid and boil until soft. Next, carefully remove them with a slotted spoon, cool slightly and cut into arbitrary pieces. Peel the onion, rinse, finely chop with a knife and sauté in a small amount of oil until golden brown. After this, add the prepared mushrooms and mix. Lightly brown the flour separately in a dry frying pan, pour in the melted butter and mix everything thoroughly. Gradually pour in the hot mushroom broth and simmer the mixture over low heat until thickened. Now add the roasted vegetables, throw in the chopped herbs and spices. At the very end, add sour cream, stir everything with a spoon, bring to a boil and remove the sauce from the heat.
Creamy sauce with dried mushrooms
Ingredients:
- champignons – 500 g;
- heavy cream – 500 ml;
- onion – 2 pcs.;
- butter – 2 tbsp. spoons;
- parsley;
- spices.
Preparation
Chop the peeled onion and sauté until soft. Then add the chopped mushrooms, mix and cook the vegetables for about 10 minutes. Then transfer them to the blender bowl, add spices to taste, add cream and beat everything well. Now pour the resulting mass into a saucepan, heat it up a little and remove from the heat. When serving, decorate the sauce with chopped fresh herbs.
Mushroom sauce made from dried mushrooms with pepper
Ingredients:
Preparation
Process the shallots, chop them and fry them in a small amount of rice oil for about 3 minutes. Then add mushrooms chopped into small slices and bell peppers, previously peeled and washed. When all the moisture has evaporated from the champignons, add some salt to the vegetables and pour in a little white wine. Let it sit for about 5 minutes, and when the alcohol has evaporated a little, throw in the chopped basil and remove the sauce from the heat. Let it brew a little, with the lid closed, and then serve!
The mushrooms have disappeared from the forest, but their home reserves remain. You can prepare a delicious, aromatic mushroom gravy from dried white mushrooms. will perfectly complement and diversify your diet, because it is known that mushrooms are a good source of complete protein. It is from dried mushrooms that the most delicious is obtained; it can be served with meat and potato dishes, pasta and porridge. It’s not at all difficult to prepare a healthy, nutritious, tasty mushroom gravy; you will need a minimum of ingredients. It can be safely included for those who are watching their weight. offers a Lenten recipe with a photo of preparing mushroom sauce, which does not contain sour cream, butter, or cream. Therefore, you can serve a wide variety of dishes with it at least every day.
To prepare mushroom gravy you will need the following ingredients:
20-25 g of dried mushrooms (5-6 pieces of dry mushrooms)
1 large onion
2-3 tablespoons wheat flour
a little sunflower oil
salt and ground black pepper to taste
The process of preparing a delicious and aromatic mushroom gravy:
1. Soak dry mushrooms in clean cold water for 2 hours.
2. Place the soaked mushrooms on the fire without draining. After boiling, cook for 20 minutes, adding salt to taste.
3. While the mushrooms are cooking, peel the onions and cut them into large half rings.
Let it sauté in a frying pan until golden brown.
3. Remove the mushrooms with a slotted spoon, but do not pour out the mushroom broth; we will need it to prepare the sauce.
4. Grind the mushrooms through a meat grinder.
and after them - sautéed onions.
5. Pour the flour into a dry frying pan and fry it until creamy, stirring occasionally.
6. Add mushrooms and onions to the flour
and pour in mushroom broth.
After boiling, simmer for another 10-15 minutes until the sauce thickens. We taste the gravy, add more salt if necessary, and add pepper if you wish (I didn’t add pepper).
Mushroom sauce from porcini mushrooms is ready, it can be served in a separate sauce boat with dishes, or you can add it directly to the plate.
Bon appetit!
You can also cook Tagliatelle with mushrooms in creamy sauce.
Sauces are a special section in cooking. These are not independent dishes, but liquid seasonings for main dishes, designed to improve their taste. When preparing a sauce, you must take into account its compatibility with the intended dish, because the main purpose of the sauce is to give an ordinary dish a unique taste and aroma.
Among the huge number of sauces, mushroom sauces should be highlighted - aromatic and very tasty. Mushroom sauce can be prepared from both fresh and dried mushrooms, and the dried ones make it more aromatic and tastier. To prepare sauces, you need to take “noble” mushrooms (boletus, boletus, boletus), although butter mushrooms, fly mushrooms, etc. are also suitable. The most delicious sauce is made from porcini mushrooms alone.
Dried mushrooms are pre-soaked and boiled in the same water in which they were soaked, since during the soaking process many aromatic substances pass into the infusion. The broth is not poured out, as it serves as a liquid base for the sauce.
Dried mushroom sauce is most often served with potatoes in any form. The sauce I offer is very good with potato pancakes (pancakes) and dumplings. This sauce is especially popular in Belarusian cuisine.
Taste Info Sauces
Ingredients
- for 4 servings:
- Dried mushrooms (white, aspen, boletus) – 50 g;
- Water – 3 glasses;
- Onion – 1 pc.;
- Wheat flour – 1.5 tbsp. spoons;
- Butter – 2 tbsp. spoons;
- Salt - to taste.
Preparation time – 3 hours. Cooking time – 50 minutes.
How to make mushroom sauce from dried wild mushrooms
Place the dried mushrooms in a colander, wash thoroughly in running water and soak in cold water for 3 hours.
Boil the mushrooms over low heat, covered, until tender, in the same water in which they were soaked. Well-cooked mushrooms will settle to the bottom. Remove the mushrooms and chop or mince. Pour the broth into a separate bowl, measuring out 500 ml for the sauce.
Peel the onion and chop very finely.
Place the onion in a frying pan with heated butter (1 tablespoon) and sauté until soft and lightly browned.
Add chopped mushrooms to the onion.
Fry everything together for another 3-5 minutes.
In a frying pan with a thick bottom, melt the remaining butter, add the sifted flour and, stirring with a spatula or whisk, fry it until creamy, avoiding burning.
Cool the sautéed flour to a temperature of 60–70 °C, dilute hot mushroom broth with small portions while stirring until it reaches the consistency of thick sour cream, and then pour in the remaining broth, mix and cook for 10 minutes over low heat. If lumps have formed in the sauce, it must be strained.
The peak popularity of mushroom gravy occurs during the winter holidays. But this tasty addition to various types of dishes pleases with its taste regardless of the year. If you have the necessary ingredients, our recipe can be prepared quite quickly.
Products for gravy:
100 g dried mushrooms (preferably white), 2 onions
1 tbsp. flour, 3 tbsp. l. vegetable oil or butter
3 tbsp. sour cream, salt, pepper.
Soak the mushrooms in cold water for 2-3 hours, wash, add fresh water for 25-30 minutes, let cool, strain (if the decoction is made from mushrooms, do not pour it out) and cut into slices.
You can use different mushrooms, but it is advisable not to cook those types that are little known to you. On the website grib-bludo.ru you can find descriptions of mushrooms with photographs that will help you become better acquainted with the objects of “silent hunting”.
Cut the onion into cubes and fry in vegetable oil or butter until golden brown, add and continue for 5-7 minutes. Salt, pepper, sprinkle with flour, fry for another 2-3 minutes and add sour cream. Stir thoroughly and pour in the mushroom broth (if you don’t use the broth, then add cold boiled water). Pour in carefully, stirring thoroughly. If the broth is too little, add cold boiled water. (In general, you should use 500 ml of liquid). Bring to a boil and simmer over low heat for 3-4 minutes.
Mushroom sauce made from dried mushrooms is served with meat, cereal and potato dishes, and pasta. It's not difficult to prepare. If you stocked up on dried mushrooms in the fall, you can make a variety of delicious dishes with mushroom sauce every day. Mushrooms are an excellent source of protein.
Just keep in mind that this is quite heavy food. Nutritionists do not recommend frequently consuming mushroom dishes for children under 7 years of age and people with diseases of the liver, stomach, and pancreas.
Required ingredients: 50-100 g of dried mushrooms (more is better than less), 300 g of onions (that’s 3 medium-sized onions), 2 tbsp. flour (wheat), 50-100 g butter, water, salt, black pepper (optional). For a Lenten menu, replace butter with vegetable oil. Properly prepared mushrooms are easier to digest, so we strictly follow the recipe.
Rinse dry mushrooms, add cold water (1-2 cups) and leave for 6 hours (overnight possible). Place the soaked mushrooms (along with water) in a saucepan, add cold water (up to 1 liter) and cook without salt until the mushrooms are ready. Then remove the mushrooms from the broth with a slotted spoon and chop with a knife.
The onion must be peeled, chopped finely, and fried in vegetable (or butter) oil. When the onion becomes transparent, add the prepared mushrooms. Fry mushrooms and onions until cooked.
Saute the flour in butter until it turns brownish in color. Without allowing the sauté to cool, add 3 cups of hot mushroom broth with continuous stirring. Cook, stirring, for about 15 minutes. Then add mushrooms with onions, sour cream (optional), salt and pepper (optional), stir and, as soon as it starts to boil, remove from heat. Let the mushroom sauce made from dried mushrooms brew a little and serve.
Mushroom sauce made from dried mushrooms - culinary on food.ua
Wash the mushrooms, place in a bowl and cover with cold water. Soak for 2-3 hours, wash, add fresh water and cook for about 30 minutes. Cool, strain and cut the mushrooms into slices. Save the broth.
Peel, wash and cut the onions into small cubes. Place in a frying pan with heated butter and fry until golden brown. Add mushrooms and fry for another 7 minutes.
Season with salt and pepper. Sprinkle with flour, fry for about 3 minutes, add sour cream. Stir, slowly pour in 500 ml of mushroom broth to obtain the desired consistency. Bring to a boil and simmer over low heat for about 4 minutes.
You can also add chopped dill and parsley to this gravy.
Mushroom sauce made from dried mushrooms is ready!
Dry mushroom sauce - culinary recipe. mushroom sauce sauce with mushrooms sauce for main courses
100 g dried mushrooms, 2 tbsp. l. flour, 2 tbsp. l. butter, 3 small onions, vegetable oil, salt, fresh herbs, sour cream.
100 g dried mushrooms 2 tbsp. l. flour 2 tbsp. l. butter 3 small onions vegetable oil salt, fresh herbs sour cream Soak the washed mushrooms in cold water for 6 hours, then cook in the same water, do not add salt. Fry the flour in butter and dissolve in 3 cups of mushroom broth (hot). Cook over low heat, stirring, for 15 minutes. Peel the onions, finely chop and fry, gradually adding chopped mushrooms. Add everything to the sauce and stir. Add a little sour cream and finely chopped herbs, add salt and boil. Serve the sauce with meat and pasta.
Recipe: sauce from dried mushrooms and onions - all Russian recipes
Servings: 4
- 0.5 cups dried mushrooms
- 2 glasses of water
- 1 tbsp. spoon of flour
- 2 onions
- 50 g butter
- salt and pepper to taste
Cooking method
Prep:10min › Cook:45min › +2h soaking › Total time: 2h55min
- Soak mushrooms in 2 glasses of water for 2-3 hours and boil for 30 minutes. Strain the broth and chop the mushrooms.
- Fry mushrooms and onions with a piece of butter.
- In another dry frying pan, brown the flour (without oil), add a piece of butter (1 tablespoon), and grind. Dilute with mushroom broth (preferably hot), bring to a boil, stirring, and add salt. The broth should thicken slightly. Add mushrooms and onions, cook, stirring over low heat for another 5-10 minutes.
Mushroom sauces go well with almost all dishes. Is it possible to refuse potato cutlets with wild mushroom sauce or spaghetti with mushroom cream sauce?
In addition to excellent taste, mushroom sauces are beneficial for our body. Dried mushrooms contain up to 30% protein, they also contain the fiber we need and many other useful substances and microelements.
Mushroom sauce can be prepared from a variety of mushrooms, dried, canned and even pickled.
Mushroom sauce made from dried mushrooms
Ingredients:
- Dry mushrooms – 100 g,
- Onions (large) – 2 pcs.,
- Wheat flour – 2 tbsp. spoons,
- Vegetable oil – 50-100 ml,
- Dill greens – 1 bunch,
- Sour cream – 100 g,
- Salt,
- Pepper.
Preparation:
Mushrooms rinse in running water and soak in one liter of water for 3 hours. Then boil the mushrooms in the same water. Remove the mushrooms from the broth and chop as desired.
Finely chop the onion and fry in a small amount of oil until soft. Add boiled mushrooms to the onions.
Lightly fry the flour in a dry frying pan until brown, add oil and mix well (you can fry the flour in oil), then dilute the flour with hot mushroom broth (this will require 2-4 cups of broth). Cook over low heat until thickened. Add onions and mushrooms, sour cream, salt, pepper and finely chopped dill.
You don't have to add sour cream if you want to make mushroom sauce without dairy products.
Mushroom creamy puree sauce
Ingredients:
- Champignon – 500 g,
- Heavy cream – 300-500 ml,
- Onions – 1-2 pcs.
- Parsley – 0.5 bunch,
- Ghee butter – 2 tbsp. spoons,
- Salt,
- White pepper.
Preparation:
Fry the chopped onion until soft, add the chopped mushrooms, stir and cook for 10-15 minutes, during which time the moisture from the mushrooms should evaporate. Place the mushrooms and onions into a blender bowl, add salt, pepper, cream (300 ml) and grind everything well. Pour the mixture into a saucepan or frying pan. At this stage, you can add more salt, pepper to taste and cream to finish sauce to the desired consistency. Warm the mixture a little, but do not cook. When serving, add chopped parsley.
Mushroom sauce with bell pepper
Ingredients:
- Champignons – 500 g,
- Shallots – 2 pcs.,
- Bell pepper – 2 pcs.,
- Dry white wine – 250 ml,
- Basil (chopped) – 2-3 tbsp. spoons,
- Salt,
- Ground red pepper,
- Rice oil.
Preparation:
Chop the shallots and fry in a small amount of rice oil for 3-5 minutes, add chopped mushrooms and bell pepper (remove seeds first). When the moisture has evaporated from the mushrooms, add salt, pepper and white wine. When the alcohol has evaporated and the liquid volume has reduced slightly, add the basil and turn off the heat.
Red mushroom sauce
Ingredients:
- Porcini mushrooms (champignons) – 250 g,
- Onions – 1 pc.,
- Tomato paste – 100 g,
- Dry white wine – 50-100 ml,
- Ghee butter – 2 tbsp. spoons,
- Salt,
- Pepper.
Preparation:
Peel and chop the onion. Heat ghee in a frying pan, add chopped onion, add a little salt and simmer until done.
Cut the mushrooms into slices and add to the onion, simmer for 5-10 minutes. Add wine and cook over medium heat until liquid reduces. Add tomato paste diluted in a small amount of water, salt and pepper and boil slightly.
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Sauce with mushrooms. mushroom sauce recipes. how to prepare mushroom sauce correctly - useful tips. mushroom secrets and recipes from experienced chefs. /cooking recipes with photos: simple, tasty, homemade, lean. recipes from meat, poultry, fish and mushrooms. recipes for appetizers and salads. recipes for cakes, pies and pies. /women's opinion
Mushrooms are filling, rich in minerals, vitamins, and delicious, after all! And what kind of aroma do they have, especially the dried ones? Therefore, they are often used in cooking - soups are cooked, fried, added to sauces. Mushroom sauces are very popular. Their popularity is explained by their specific, unique aroma, piquant taste, accessibility and ease of preparation. He is able to revive and ennoble the most ordinary and ordinary dish. Pasta, potatoes, rice, with mushroom sauce turn into a holiday dish - bright, memorable and tasty, very tasty. Mushroom sauces are prepared with the addition of cream, cheese, sour cream, and tomatoes. Flour is most often used as a thickener. They are served with fish, meat, vegetables, potato cutlets, and casseroles.
Mushroom sauce - food preparation
To thicken the consistency, flour is added to the sauce. In order for it to dissolve well in liquid, it must first be calcined, i.e. fry in a dry frying pan. Additionally, the toasted flour adds a pleasant nutty flavor to the sauce, rather than the gelatinous flavor of raw flour.
Mushroom sauce - best recipes
Recipe 1: Dried Mushroom Sauce
Now and in winter, mushrooms are not a problem in the store. But real mushroom pickers know that no artificially grown or oyster mushrooms can compare in aroma and taste with real, forest ones. Therefore, they always have a bundle or two of fragrant forest mushrooms in stock, and they can easily prepare a hearty, thick, mushroom-flavored sauce with garlic and sour cream at any time. You can wrap it with meat and chicken, and even simple boiled potatoes.
Ingredients: 15-20g dried mushrooms, mushroom broth (decoction) - 0.2-0.4l, parsley (greens), flour - 1 table. l., salt, pepper, sour cream - 100g, 1-2 cloves of garlic.
Cooking method
Wash the mushrooms and pour boiling water over them. Leave overnight. Add more water to the saucepan where the mushrooms were soaked and boil there. Strain the water, but do not pour it out, you will need it later.
Heat a dry frying pan and add flour, fry it until it begins to change color, i.e. will become slightly creamy. Pour in the remaining water (mushroom broth), stirring vigorously, otherwise lumps can spoil all the beauty, that is, the homogeneous consistency. Add a glass or two of water until desired thickness is achieved. When the sauce thickens, add mushrooms, sour cream, salt and pepper. Boil for four to five minutes on low heat. At the end, add chopped herbs and garlic, let it brew for a couple of minutes, and you can serve.
Recipe 2: Mushroom sauce with cream cheese
This sauce is simply bursting with flavors - cheese, mushroom, and even a couple of spoons of wine. If you don't have Sherry, any white fortified wine will do. Well, or without it at all, although it is undesirable. It’s a small thing, but it makes its contribution to the bouquet. It’s better if you find processed cheese for soup, it dissolves faster and never curdles. In general, you can take any cheese.
Ingredients: mushrooms (champignons) - 0.6 kg, processed cheese - 1 pc. (200g), milk - 150 ml, 1 onion, salt, pepper, 2 tbsp. spoons of Sherry (wine).
Cooking method
Chop the onion into half rings, chop the mushrooms into arbitrary medium-sized slices, pieces or slices and fry it all in oil. Pour in milk, add processed cheese. If it is soft, like Amber, put it with a spoon; if it is hard, you need to finely grate it. You can freeze it slightly to make it easier to grate. Boil for about five minutes. The cheese should dissolve without any lumps. Add salt, pepper and wine. Stir, bring to a boil and turn off. All is ready. You can sprinkle with green onions. Delicious with meat, cereals and pasta.
Examples of dishes with mushroom sauce
Recipe 1: Meatballs with mushroom sauce
It seems like a simple dish, but delicious. It can be prepared for dinner quickly. Tender meatballs, spicy mushroom sauce and the whole family is full and satisfied. If you are not friendly with spices, limit yourself to black pepper.
Ingredients: minced meat - 0.6-0.7 kg, champignons (oyster mushrooms) - 0.3 kg, cream - 0.3 l, 3 onions, flour - 1 tbsp, a pinch of marjoram, cinnamon, white pepper.
Cooking method
To avoid wasting time, turn on and heat the oven (200C).
Salt the minced meat, mix with herbs and spices, roll into meatballs and fry them until crisp over high heat.
Finely chop the onion and mushrooms and fry until soft. Add salt, flour, fry lightly, pour in cream and simmer until the sauce thickens.
Place the meatballs in any fireproof dish, pour sauce over them and bake for 15 minutes. Serve with a side dish - mashed potatoes, pasta.
Recipe 2: Meat with mushroom sauce
Meat, and even with mushroom sauce. This is already a big claim for a masterpiece dish. The recipe calls for dried mushrooms (for more flavor), if you don’t have them, take fresh ones, 300-400 grams. This recipe deserves to be cooked at least once to taste how incredibly delicious it is. The mushrooms are not cut into pieces, but twisted in a meat grinder. If the mushrooms are fresh, you can alternatively grate them coarsely. Pork can be replaced with chicken breasts, but it tastes better with pork.
Ingredients: (pulp, tenderloin) - 0.7-0.8 kg, 2 eggs, salt - teaspoon, pepper - 0.5 tsp, breadcrumbs. Sauce: dried mushrooms - 20g, a glass of water, butter - 20g (1 tbsp), flour (1 tbsp).
Cooking method
Cut the meat into long strips, approximately 10-15 centimeters long, 4-5 centimeters wide, 1.5 centimeters thick. It is clear that there is no need to run around with a ruler, this is just the approximate dimensions for reference. Beat it lightly, no need to flatten it too much. If the flesh is tender, you don't have to beat it.
In a deep bowl, mix with salt, pepper and a quarter glass of water (1/4). Place the meat in this mixture, making sure that each piece is soaked in it. Leave to marinate for 2 hours.
Pour oil into the pan, generously, without skimping. The meat should be immersed in it by at least a third. Roll each piece of meat in breadcrumbs and fry until cooked. To soften it, it should be placed in a dish, covered with a plate or lid.
Grind the mushrooms in a meat grinder, add a glass of water and cook for ten minutes. Pour in the egg liquid where the meat was marinated.
Heat the flour in a dry frying pan until it turns dark golden brown. Mix it with the mushroom sauce, remembering to stir vigorously. Add butter, salt. Let it simmer for a minute or two. Serve with meat. Side dish - rice, potatoes, pasta.
To prevent the sour cream from curdling in the hot sauce, add a little milk to it.
When reheated, sauces lose their taste, so it is recommended to cook them at once.
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Volyn style dried mushroom sauce - recipe
Pour boiling water over dried mushrooms and leave overnight.
Boil mushrooms in plenty of water. Leave the water for the sauce! Chop the mushrooms.
Fry the flour, stirring constantly.
Gradually add mushroom water, stirring the sauce vigorously.
The thickness of the sauce will depend on the amount of water (to your taste), so I give this “gap” of 200-400 ml.
Add sour cream and mushrooms to the sauce, salt and pepper. Cook for 3-5 minutes over low heat.
Add herbs and crushed garlic. Leave to simmer for 1-2 minutes.
You can serve!
For potatoes, for example: http://www.povarenok.ru/recipes/show/55236/
I absolutely love dried mushrooms, probably because I live near the sea. How incredible they smell, what an aroma the food with which they are combined has. Today we will prepare mushroom sauce from dried mushrooms, it is incredibly tasty and aromatic, an incomparable addition to potatoes, rice, buckwheat and any of your favorite side dishes. Dried mushrooms must first be filled with hot boiled water for a while and allowed to swell. Watch how to prepare gravy from dried mushrooms with sour cream; a recipe with photos will help you do this without difficulty. Or children often ask me to cook them a very tasty dish - . 
To prepare mushroom sauce from dried mushrooms we will need the following products:
- dried mushrooms 100 gr.,
- onion 1 pc.,
- 1 carrot,
- sour cream 5-6 tbsp.,
- flour 1 tbsp,
- vegetable oil 2 tbsp.,
- pepper, h.m. - taste,
- salt to taste,
- several sprigs of dill.
Cooking time 20 minutes\ Number of servings 2
Recipe with photos step by step:
Fry peeled and chopped onions and carrots in vegetable oil until soft. 
Squeeze the mushrooms, cut into convenient pieces or slices, add to the pan, fry along with the vegetables until golden. 
Pour in the water in which the mushrooms have swollen, stir and cook everything together for 5-7 minutes over low heat. 
During this time, the mushrooms will swell even more and impart their flavor to the gravy. 
Next, add sour cream and flour diluted with water so that there are no lumps. Stir the gravy well and cook everything together for 5 minutes. Salt and pepper to taste, if you like, you can also add garlic and bay leaf. These also turn out very tasty. 
Lastly, add the chopped dill, mix, turn off the stove, cover with a lid and let the gravy brew for 10-15 minutes before serving. 
Serve delicious dry mushroom gravy with your favorite side dish.