Mushrooms are cleared well with a damp cloth and cut into halves. Salo is cut into cubes, fry, add the mushrooms, flour, chopped parsley and garlic, pepper, salt and fry the mixture. Pour the wine and stew until the mushrooms are soft and the liquid has evaporated. Slices fried on both sides in sunflower oil until browned on them spread the mushrooms, sprinkle with lemon juice and serve immediately.