– Wipe off any soil from the mushrooms, peel the Boletus luteus and russule caps. Rinse the mushrooms and fry all the ingredients together

- Cut the peeled potatoes in bars, dry out and fry in the rest of oil until half-ready. Combine with the mushrooms, dress with the sour buttercream, salt, cover and stew until ready

- Put the potatoes in a plate pyramid-shaped and sprinkle with the chopped greens when serving