Fried butter with sour cream and onions

We sort out the butter from accidental debris, clean the legs from dirt, cut out the defective parts of the fruit bodies, and also remove the skin from the caps. Rinse the prepared mushrooms thoroughly with running water. We cut the butter into small pieces. Pour water in the specified amount into a saucepan, add salt, bay leaf and both types of peppers. We immerse the mushrooms in the water and put them on the stove. Bring the water to a boil and cook the mushrooms from the moment of boiling for twenty minutes. After boiling, we discard the butter in a colander, rinse under running water, and then let the liquid drain as much as possible from the mushrooms.

Peel the onions and cut them into small cubes or thin semicircles. In a frying pan, heat the vegetable oil until hot and pour the prepared onions into it. With constant stirring, fry the onions at medium temperature until light golden brown. When the onion starts to brown, add mushrooms to it, mix and fry everything together for fifteen to twenty minutes with the lid open - the mushroom liquid should evaporate almost completely.

After the specified time has elapsed, put sour cream to the mushrooms and mix. We wash the dill, dry it, chop it finely with a knife and pour it into the pan to the mushrooms. Mix and close with a lid. Simmer the mushrooms for another ten minutes at a low temperature.

We put the hot boiled butter on the portioned plates and serve. Sprinkle with herbs and black pepper to taste.