🟡 Preview — not yet kitchen-tested. Recipe version 1.1 (15 Oct 2026) · Draft formulation — uncooked · Kitchen tester: not yet assigned · Video: none found (original recipe)
🍄 Грибна підлива · hrybna pidlyva (mushroom gravy)
A silky mushroom sauce for buckwheat, deruny and varenyky. Mushroom sauces are familiar partners for those dishes in Ukrainian kitchens; this bean-thickened version is a Kitchen Monk original accompaniment, not a traditional recipe.
🔄 How it differs from a classic gravy: blended white beans thicken it instead of flour, butter or cream; the mushrooms are softened in water instead of oil; there is no added salt.
🍽️ Makes about 3 cups (6 portions of ½ cup) · ⏱️ Prep 10 min · Cook 20 min · Total about 30 min
🍳 Equipment: large frying pan, blender (or a fork and sieve)
🧺 Ingredients
- 400 g mushrooms (cremini or white button), sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup cooked white beans (about 175 g), or ⅔ of a 15-oz can no-salt-added, drained
- 1½ cups water, plus a little for softening the vegetables
- 1 tbsp lemon juice
- 2 tbsp chopped fresh dill
- Black pepper, to taste
👩🍳 Steps
- Put the onion and mushrooms in the dry pan over medium heat with 2–3 tbsp water. Cook 12–15 minutes, stirring and adding water a spoonful at a time when the pan looks dry, until the mushrooms have released their liquid, it has evaporated, and they are browned at the edges.
- Add the garlic and cook 1 minute, until fragrant.
- Blend the beans with the 1½ cups water until completely smooth. No blender: mash the beans very well with a fork, then press them through a sieve with the water.
- Pour the bean mixture into the pan. Simmer 5–8 minutes, stirring, until it coats the back of a spoon.
- Stir in the lemon juice, dill and pepper. Thin with water if you like it looser.
💡 Troubleshooting: pale and bland? The mushrooms needed longer to brown before the beans went in. Too thick? Add water. Gritty? Blend the beans longer.
🍽️ Serve with: mushroom buckwheat kasha, baked deruny, varenyky or boiled potatoes.
⚠️ Allergens: none of the major allergens in this formula; check the bean label.
🔁 Substitutions: none tested yet.
🧊 Storing: refrigerate in a covered container and use within 3–4 days. Reheat gently, stirring, until steaming; thin with water. Freezes about 2 months (whisk if it separates after thawing).
🎥 Video
No cook-along exists for this original recipe yet. It is a good candidate for a short Kitchen Monk demonstration.
🛒 Shopping checklist
- ☐ Mushrooms: 400 g (about 14 oz)
- ☐ Onion: 1
- ☐ Garlic: 2 cloves
- ☐ No-salt-added white beans: one 15-oz can (or 1 cup home-cooked)
- ☐ Lemon: 1
- ☐ Fresh dill: 1 small bunch
- ☐ Black pepper (check your pantry)
🖨️ To print: use your browser’s Print command (on a phone, tap Share or ⋮, then Print).
🌱 Kitchen Monk Standard: no added salt, oil or refined sugar. Original Kitchen Monk recipe. Part of The Ukrainian Flourishing Table™ · kitchenmonk.org · Corrections welcome: rfjeep@gmail.com · Last reviewed 15 Oct 2026.
