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Dora's Morel Dill cream sauce

Updated: Feb 9

plated perogies with morel dill cream sauce
morel cream sauce on perogies

By Dora Slaminchski

Dora Slaminchski is a lovable Ukrainian celebrity who shares her cheerful and informative videos on Facebook. This is one of her recipes she shared with her permission. Click here to view her page.

Rich and flavourful sauce, delicious on pierogis, pasta, potatoes, rice, toast or whatever!

• 1 cup hot water

• 14 grams Wildland Foods dried morels or pidpenky, or half of each or 1-2 cups fresh mushrooms.

• 2 cups heavy cream

• 3-4 cloves garlic

• 1 onion diced (about 1 cup)

• 1 handful fresh dill or 1-2 teaspoons dried dill (above photo had 1 T)

• 2-3 Tablespoons browned flour (browning optional, 10 minutes in the oven at 350 degrees should do it)

• 1/4 cup butter

• 1/2 teaspoon Salt

• 1/4 teaspoon Pepper


  1. Rehydrate morels by covering mushrooms with 1 cup of hot water, let sit in water 15 minutes, set aside water from soaking to add later.

  2. Brown flour in oven (optional) at 350 degrees for 10 minutes.

  3. Heat saucepan on medium low and melt butter in large saucepan

  4. Dice and add onions to butter

  5. Saute for 10 minutes until lightly browned, stirring frequently

  6. Crush or grate garlic and add to onions, saute 2-3 minutes (Dora uses her own pottery garlic grater plate and salts it after and lets it sit for several minutes.)

  7. Add whole or chopped morels, saute 6-10 minutes

  8. Turn burner to low and sprinkle flour in and stir well

  9. While stirring, incorporate flavourful water from rehydrating morels, as well as the cream, salt & pepper

  10. Simmer on low until desired thickness, sauce will thicken on cooling. Add dill.

  11. Enjoy this sauce on perogies, beetniks, potatoes, pasta and more!

Optional: sub 1 cup of cream for a can of cream of mushroom soup

Click on image below to order dried morels

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