Clean, peel and slice onions in 1/2 rings. Wash and thinly slice the mushrooms. Heat olive oil in a pan over medium heat and sauté the onions until slightly golden brown, then add the sliced mushrooms and sauté.

When the mushrooms are slightly watery, add 3 tablespoons of all-purpose flour and about 250 grams of water, then add sourcream to thicken the sauce slightly until it becomes a paste.

Rub the Italian parsley leaves with your hands. Tear the parsley leaves, add them to the pan and sauté over low heat for about 3 minutes. Season with salt and pepper to taste.

Sautéed mushrooms in yogurt with simmered onions, a delicious finished product that goes well with bohemian water buns, but also with French bread!

Bohemian water buns sweet and salty flavor duo

Finally, a kuso's version of pocket cake :D

Finished product