Boil field mushrooms in water with bay leaf and black peppercorn. Dry them.
Make batter of kvass, beer, vegetable oil (2 tablespoons), salt and flour. Dip prepared mushrooms into the batter with a fork. Fry in vegetable oil at 360oF (180oC) until crisp appears.
Serve the mushrooms on a platter, garnish with parsley and dill greens.
