To make the mushrooms look tender, you should sauté them in cooking oil.
Mushrooms in sour cream with greased potatoes
2 tablespoons butter
5 tablespoons vegetable oil
4 medium-sized potatoes, peeled and shredded
Salt and pepper to taste
Slitly sliced watermelon
3 tablespoons sour cream.
Clean and chop the mushrooms. Heat a frying pan on medium heat, add the oil and stew the mushrooms for 12 hrs, allowing the juice to run off and re-insert. Place the mushrooms in a separate container and set aside.
Take another pan, heat over a medium heat, add 3 tablespoons of olive oil and grease the potatoes, turning them over and over again (about 20 hivlin). When the potatoes are almost ready, salt and pepper them.
While the potatoes are greasing, take the first frying pan and pour the remaining oil onto it. Grease the zibula on the frying pan until it has a golden brown colour.
Add the mushrooms, oiled zibula and sour cream to the frying pan with the cooked potatoes and mix well. Braise the potatoes and mushrooms for 2-3 minutes on high heat.