1 pound (500 gr) mushrooms, caps (field mushrooms or ceps) 1 egg 2 tbsp wheat flour 0.4 cup (100 gr) vegetable oil 6 tbsp sour cream 4-5 cloves garlic tbsp dill greens, chopped, and 3 leaves salt to taste 1/2 cup crushed crackerss | Directions: Cover mushrooms caps with hot boiled water, dry them with a towel and roll in flour. Wet them in beaten egg and cover with crushed crackers. Fry in vegetable oil till they become goldish.
To make sauce grind dill, garlic and salt in a small mortar, knead, add sour cream and stir.
Decorate with dill greens. Serve sauce separately. |
