Ingredients: 500g boletus edulis hats (fresh of dried ), 1 onion, 1 egg, 2 tablespoons of butter, oil, bread crumbs, salt, pepper
Clean the mushrooms, cut off the "legs", wash the mushrooms. Add sliced onion,
stew with 1 tablespoon of butter. Take the mushrooms off the pan, sprinkle with
salt and pepper. Dip the hats in a freshly scrambled egg, bread crumbs, and fry
them until they reach golden colour. In the winter you may use dried mushrooms
(drench them in water first).
