Ingredients Edit


  1. Wash the fresh small boletuses and dry slightly.
  2. Dust the caps with salt and fry for 15 minutes in very hot butter, stirring constantly.
  3. Separately put the minced onions in hot butter, add the salt and stew until tender, then add the sour cream, bring to a boil and pour over the mushrooms.
Community content is available under CC-BY-SA unless otherwise noted.