Mushroom Krupienia with Millet

Soak the dried boletuses in 200 ml of warm water for 10 minutes to soften them, then chop into small pieces, reserving the soaking liquid.

Dice the carrot and onion into small, even pieces for even cooking throughout the dish.

Heat the butter in a large pot over medium heat, then add the diced onion and carrot, stirring occasionally until softened, about 5 minutes.

Sprinkle the wheat flour over the vegetables and stir constantly for 2-3 minutes to cook out the raw flour taste and create a light roux.

Pour the mushroom stock into the pot along with the soaking liquid from the boletuses and the chopped mushroom pieces, stirring well to dissolve the roux.

Bring the mixture to a boil, then reduce heat to a simmer and add the millet, stirring occasionally to prevent sticking.

Continue simmering until the millet is tender and cooked through, about 10-15 minutes longer, adjusting heat as needed to maintain a gentle simmer.

Remove from heat and stir in the sour cream until fully incorporated, creating a creamy consistency throughout the krupienia.

Taste and adjust seasoning with salt and pepper as needed, then serve hot in bowls.