Ukrainian Mushroom (Pidpenky) Sour Cream Gravy

Ukrainian Mushroom (Pidpenky) Sour Cream Gravy
2017 - Canada’s 150th                                                                                                                                                                   submitted by Auntie Pat
Gedo would go into the bush and come back with bags of field mushrooms (pecherytsi).  These would be dried in the oven of the old wood stove we had in the basement. In the winter, Baba would use them to make various dishes, one being pidpenky (dried mushroom) sour cream gravy.  The flavour was unique. I do not have Baba’s recipe, only the memory of the taste. This recipe comes close. It was delicious served alone as a vegetable or with pedaheh or holopchi.


¼ lb. dried mushrooms (e.g. boletus/porcini)
1 ½ cups water
1 lb. fresh mushrooms, sliced
1 large onion, diced
1 - 2 large clove garlic, minced
1 tbsp. approx. vegetable oil
1 tbsp. approx. garlic butter
3 tbsp. flour
salt and pepper to taste
½ - 1 cup sour cream
½ cup water (if needed)
1 tbsp. Worchester sauce (optional)
1 tsp. thyme (optional)

 

  • 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.  Cool.  Chop finely.  Set aside.

  • Brown flour in fry pan, stirring constantly to avoid scorching.  When flour is a medium to dark tan colour, remove from pan and set aside to cool.

  • Rinse, then wipe fresh mushrooms with paper towel: trim stems, slice and chop into medium-sized pieces.  Dice onions. Set aside.

 

 

  • 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. Adjust seasonings and add 1/2 cup water, if needed. (Add a little Worchester Sauce and thyme to enhance the flavour, if desired.)

 

About

Patricia Caine (nee Rusnak) is originally from Thunder Bay, ON. Both her parents came to Canada from the Ukraine. She has put these recipes together as a tribute to her parents, for her family and Canada's 150th.

Contact

the.rusnaks.recipes@gmail.com

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