Mushroom-stuffed potatoes

1 serving


Well-washed mushrooms, onions, dill and parsley are finely chopped. All this is toasted in butter in a pan with a lid. Flour is poured on top, stirring all the time. Sour cream and salt are added. A little lemon juice is squeezed. Potatoes are washed, peeled and cut, if large, in two. If the potatoes are small, tops are cut from them, scraped out and filled with mushrooms prepared in advance. They are placed in a saucepan with hot butter, fried slightly, after which water is gradually added, stewed until potatoes soften. Pork lard (mushrooms), 75 g of brynza, a little butter, parsley and dill. The bottom of the refractory dishes is sprinkled with finely chopped garlic mixed with a little butter. On top is a row of potatoes cut into slices, then a layer of grated brynza, then again potatoes, circles of cool eggs, alternating them with pieces of slightly toasted smoked lard. Each layer is sprinkled with finely chopped parsley and dill. Finally, a row of potatoes is placed, sprinkled with a small amount of brynza, poured with fat left over from toasting smoked lard, and pieces of butter are placed. Placed for 30 minutes in an oven and served warm in the same dish. Smoked lard can be replaced with stewed mushrooms.