1 ½ kg button mushrooms (champignons)
2 slices brown bread
salt and pepper
additional seasoning to your liking
300 ml sour cream
24 sheets fillo /phyllo/ dough
Sauté the cleaned mushrooms and finely chopped onions in a small amount of oil.
Cut off the bread crust, dice the soft part and add to the pan together with a whisked egg. Season with salt (moderately) and pepper (lavishly) and stir in 150 ml of cream.
Place 3 pastry sheets one on top of the other, brushing the first two with oil and spreading filling on the third.
Roll and place in a greased pan.
Repeat until all pastry sheets and filling are used.
Top lavishly with sour cream.
Bake for 30-40 minutes at 180 ºC.