While no guest will begin training... Here are the spices I chose. This, of course, a matter of taste, but hops-suneli, and cilantro and parsley are required.

First crush the garlic with a knife, and then was milled. This technique is picked up from teleseminar. And so we provoke the garlic on the secretion of juice. Fit method! Chinese garlic, not garlic, so more is better.

Shredded like that, and no devilock!!!

Herbs too finely. Cilantro, of course, a very strong grass and clogs up the parsley, but the hint of parsley is still plus rich green color.

Here they are 23% cream - thick, I have called "For sauce". Definitely thickens, less fat will not work.

In cream add: -chopped greens and garlic -1/2H. L. black pepper -1/2H. L. Khmeli-suneli -1/2H. L. coriander -1/4h. L. the chili powder -1/4h. L. mint -a bit of salt, about a pinch Mix. Pretty dire, so who doesn't love the sharpness, decrease the dose.

Here and mushrooms arrived. My them, and, in the process wiping cloth and clean off the skins. Put on a napkin. If that neowater - absorbed.

Ketsi, I have not. It's such a little ceramic or cast-iron skillet, literally on one portion. But there is a loyal assistant, my cauldron! Super versatile vessel that you want to do it you can! Heat the oil and throw in a few cloves of garlic. The spirit of the garlic will pass into the oil, and simultaneously check whether it is sufficiently warmed. Swirled in a dance of garlic? Then the oil is sufficiently warmed.

Shared scent? Black? Catch and throw.

Mushrooms in the cauldron! What if they had wet? Bang! The fire on the stove is the strongest. In hot oil, all products shall be delivered with maximum dry and no shooting and splashes will not. I even keep hands dry, always on hand a clean towel. BUT! Mushrooms a lot and oil a little. The temperature in Sochi has fallen, but still the mushrooms have started to give off moisture. In fungi it is always full. But I have to, what would they have been fried and not boiled. Distribute part of the mushroom by the wall of the cauldron, and some in the center. So the moisture very quickly leaving the and order is restored. Then mix, and again, so well laid out. Part freely mushrooms fried in butter, and part quietly prizhivayutsya to the wall, earn a crust and waiting for their turn. 3-4 minutes and voila! Quickly it all happens, this is not frying pan!

Add the sauce to cover all the mushrooms. Close lid. The fire is now possible to reduce to the smallest. Let stew for 10 minutes, and most do not.

10 minutes passed! The food is ready, you can apply.

Dish, as you can see, cooked very quickly and simply. Decorate was nothing and no time, so sorry. Guest I have... the Taste was a bit different from a restaurant, but not worse. A strange combination mushroom, cilantro and garlic... But it works, and because mushrooms are not the most fragrant mushrooms! That would be from the forest!... The culinary experiment was a success, for what we drank!