A bit of flower, salt, pepper, nice copper fish pan
fried on both sides. after that Russian meets Japan. unagi sauce and water. And here we have it, simple and
bit of citrus to cut the sweetness.
How can I get out of a Russian store without wild mushrooms... yeah... that would be tought
Yea... that's Italy
and that's Japan: soba noodles. soba, buckwheat, Russian grain, Russian mushroom, sour cream... that does sound like an idea... here is green tea soba
not nessesary, because wild mushroom is strong, 4 of them even stronger, sourcream does cut it bit
by the way, моховики are fragile, I do not thing I'll pair those with the rest again, fresh - yes, all gos into the mix, frozen in winter - no, too fragile. and маслята I'll cut to 1/2 or 1/3 of what I've used or just fry those and be done with it. they do not need someone go fancy on them :).