Braised mushrooms with potatoes

Boil the peeled porcini mushrooms (or champignons) in a small amount of water, then slice and fry for 5-8 minutes. Peel the potatoes, cut into cubes and fry until half cooked. Then put the mushrooms and potatoes into a saucepan, pour with sour cream sauce. For the sauce, bring the sour cream to a boil, gradually pour it into the flour fried in butter with continuous stirring; add salt, pepper and bring to the boil again. Add bay leaves, peppercorns and simmer over a low heat for 10-15 minutes (until the potatoes are ready). When serving, sprinkle the dish with parsley or dill greens.