Stuffed mushrooms are very decorative in appearance and taste better. Mushrooms are often stuffed, but some other types of mushrooms may also be filling. The stuffing can be made of leftover meat or just sticks.
We remove the peel and the leaves from the hat of the same size mushrooms and saute them on butter with lemon juice. Cut the meat of the sticks finely, simmer with butter, parsley and sour cream and mix in the stuffing of the leftover poultry meat. Then fill the hats richly, put the rest in a butter-filled bowl, put the stuffed mushrooms on, cover them with butter-smeared paper, place on a sheet pan and in the oven. They can be served as a side dish or main course.
We crunch the sticks / petioles with a spruce and finely chop it, simmer it and add it to the veal stuffing with which we stuff the braised hats. Put them in a pan that already has the stuffing mixed with sour cream and bake them all in the oven.
Wash the tubers, cook them in red wine for 1/2 hour, then remove the lids, hollow out the mushrooms, fill them with juicy fleshy meat of wild poultry or roe deer, cover with sliced pieces, cover with paper and place in a cool oven until use.