Portobelissimo

Let’s cut bacon into stripes 1-1.5 cm. each and fry them on the dry pan. My advice would be to wash out the black spongy side of the mushroom first, because it gives black juice when fried. Portobello is a sort of champignons. So instead of them you can use champignons, but the taste won’t be as magnificent. Now let’s fry onion and then mushrooms in the grease left after the bacon. If there isn't enough grease left, you can add sunflower oil. Do this for 10-15 minutes, till all the fluid boils out. Then put bacon back there, pour sour cream (diluted with water first), salt, pepper, and stew this for another 15 minutes. Our delicious meal is ready, serve it with sprinkled cheese. Bon appétit!