For 500 g of mushrooms - 1 glass of cream, 1 tbsp. spoon of oil.
Preparation:
Fresh mushrooms (white, mushrooms, podberezoviki, boletus, oyster mushrooms) should be cleaned, rinsed and scalded, and then cut into slices and lightly fried. After that, put them in a pot or pan and pour boiled cream.
Add parsley and dill to the center by bundling cinnamon, cloves, pepper, bay leaves into the middle and putting them in the pot into mushrooms.
Fry the mushrooms, cover and place in a moderately hot cabinet for 1 hour for extinguishing.
When the mushrooms are ready, the associated greens are removed, and the mushrooms are served in the same container in which they are stewed.