Products Needed:
2/3 lb (300 gm) pickled field mushrooms
2 vegetable marrowss
2 tbsp vegetable oil
1 spring onion with greens
2 tbsp heavy cream
salt, ground black peppercorn to taste
dill greens
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Directions: Drain liquid off the pickled filed mushrooms, wash. Cut large mushrooms into 2-4 parts.
Peel vegetable marrows, cut into circles and fry in vegetable oil. Season with salt, pepper and cool.
Cut onion into circles, shred spring onion.
Put the prepared products on a salad plate, top with greens. Serve cream separately.
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