2 lbs. champignons, boletuses morels, or any other edible mushrooms
3 oz. butter or lard
6 gills sour cream
3 onions
Salt, paprika, parsley

Wash well, trim and slice the mushrooms. Chop finely and fry the onions a golden brown in butter or lard. Add the mushrooms and stew. Season with salt, paprika, and chopped parsley. When the water has evaporated, dredge with flour. Add cream and bring to a boil. Serve with fried eggs or croutons.