Ingredient:
• Garlic 2-3 cloves
• White onion 1 piece
• Sheep butter 50 gr
• Green parsley a bunch
• Green dill a bunch
• Fatty cream a full cup
• chanterelle mushrooms 200 gr
Method of preparation:
Peel a squash, grate it and chop finely. Put them in a frying pan in sheep’s butter. Cook until the onion becomes translucent, then add the yolks and dill. Add enough water to cover the mushrooms and let it simmer until the water drops, 8-10 minutes. At the end, add the cream and cook for 1 minute. Remove from the heat and sprinkle with the green parsley.
