500 g mushrooms
30 g butter
Clean and wash the mushrooms. Cut them into small pieces and put them in suffocating with fat and less water. As tender, fry them with finely chopped 1-2 sprigs fresh onion. Season the mixture with pepper and dill or parsley. Separately fry ordinary omelettes (with 2 eggs per serving). On each omelet put 1-2 tablespoons of filling. Fold them in half and serve it warm them.