Julienne in dough

Knead rye dough: combine flour and water, knead the dough — it should be very stiff. Roll out the dough on a floured surface using a rolling pin. The thickness of the dough should be about 0.5 cm. Cut out circles of different diameters: larger and smaller ones. From the larger ones, shape a cocotte by pinching the edges of the dough. The smaller circle will be the lid. Place the item in an oven preheated to 150 degrees for 1 hour. The finished pots are not meant to be eaten — they serve as dishes.

Boil the white mushrooms over low heat for a maximum of half an hour. Do not discard the remaining broth after boiling - it will be needed later. Cut the boiled white mushrooms into thin strips.

Slice the mushrooms.

Cut the chanterelles in half, and if they are small, leave them as they are.

Cut the mushrooms in half.

Cut the oyster mushrooms into strips.

Cut the onion into thin short strips.

Heat the pan well and pour in 20 ml of oil. First, fry the white mushrooms and salt them. When they are covered with a nice crust, transfer the mushrooms to a bowl.

Then repeat this procedure with each type of mushroom - they should be fried separately and salted separately. This is necessary so that the mushrooms do not boil but acquire a nice crust. Fry quickly, placing the mushrooms in a thin layer in the pan.

Fry the onion in a large skillet.

Add fried mushrooms to it. Fry for 2-3 minutes. Add wheat flour. Fry for another 3-4 minutes.

Add the broth from the white mushrooms to the pan - first half. When the broth reduces a bit, pour in the rest and lower the heat.

Add sour cream to the pan. Increase the heat when the mushrooms boil — the dish is ready. Add salt to taste at the end.

Fill the rye baskets with mushrooms. Add a little sour cream on top of the mushrooms. Send the baskets to the oven preheated to 160–180 degrees for 10–12 minutes.