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Mrybova Pidlyva (Mushroom Gravy)

ethnic, holidays, sauces

1 cup mushrooms
1 cup stock
1 cup light cream or
1 tablespoon cornstarch
1 salt and pepper

Heat the stock in a saucepan and add the mushroom mixture, bringing the mixture to a boil. Add the cream and heat through. Season to taste. NOTE: For a thicker gravy, add the cornstarch to a little of the cream and then add to the hot gravy. Use this gravy with cabbage rolls and roasts. It is also very good over toast points.

Yield: 10 servings

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