First question - what kind of dried mushrooms are you using? If you get the strong ones like the boletus, try this:
1 pound of sliced mushrooms (the regular kind in the store veggy section)
butter
dried thyme
sour creme
salt and pepper
1 dried mushroom crumbled into pieces soaked in milk for 6 hours.
szeged paprika (1 teaspoonfull) and fresh parsley (1/4 cup), (optional)
Fry the fresh mushrooms in about 2 tablespoons of butter with the thyme. After about 5 minuets add a few of the soaked mushroom pieces (drained). Cook for 2 more minuets, add salt and pepper to taste. Take off the heat and add (slowely) about 1/2 a cup of sour creme. Taste it. Is it mushroomy enough? If not add more of the soaked dried mushrooms. Depending on what you are serving it on, you don't want it too strong tasting (thyme makes mushrooms taste stronger so be carefull!) Add another 1/2 cup of sour creme. Reheat on a very low heat. If too thick add a little water. When done, add the paprika if you want more color, and sprinkle on fresh parsley. This is very good on chicken. You can even cook the chicken in this sauce. Served over noodles it is great!
For beef or venison, add more of the dried mushrooms.
