Wash dry boletes, pour the water out and soak them for 2-3 hours in milk, let them swell. Pour the milk out. Cook the boletes in water, cool and mince or chop.

Wash the salted mushrooms and cut them finely.

Chop onion finely and fry slightly in vegetable oil. Add the prepared salted mushrooms and boletes. Stew for 10-15 minutes. Add pounded garlic, vinegar, salt and ground black pepper.

Turn the mushroom paste on a salad dish and sprinkle it with finely cut spring onions. Decorate with parsley greens.