Using a pastry brush or damp paper towel clean the mushrooms, removing any dirt or broken pieces. Keep the stems intact. Slice the mushrooms into even pieces

Clean and thinly slice the leeks

In a large skillet, melt the butter over medium heat.

Add the sliced leeks and saute for few minutes until they start to soften and become translucent

Add sliced mushrooms to the skillet in a single layer, ensuring not to overcrowd the pan. Cook in batches if necessary.

Sauté leeks and mushrooms, stirring occasionally, until the mushrooms become golden brown and caramelized, about 8-10 minutes.

Sprinkle flour over the cooked leeks and mushrooms. Stir continuously for a minute to create roux

Gradually add broth, stirring to prevent any clumps from forming

Add bay leaves, smoked paprika, marjoram, dill weed, Worcestershire sauce, juniper berries, allspice, salt, and pepper to the skillet, stirring to combine. Allow the mixture to simmer for 2-3 minutes to develop flavor.

Reduce the heat to low and stir in the sour cream and heavy whipping cream until smooth and creamy.

Let the sauce simmer gently for 5-7 minutes, allowing the flavors to meld together and the sauce to thicken slightly.

Taste and adjust the seasoning with salt and pepper as needed.

Remove the bay leaves, and allspice before serving

Garnish with fresh dill, give it a final stir and serve over your favorite dish