Mushrooms carefully removed stumps (which can make soup) and covers are washed and cut stripes of a thickness of about 0.5 cm. Flour mixed with dried thyme and basil and seasoned with salt and pepper to taste. In a pan heat the oil and the butter. Eggs beat with 1-2 tbsp water. Each piece of sponge add some flour, dip in egg and fry on both sides in fat. Serve sprinkled with chopped dill and parsley.