In enamel, glass or stainless-steel saucepan, bring the water and lemon juice to a boil. Add the sliced mushrooms and cover the pan. Reduce the heat and simmer gently for 2 to 3 minutes.

Remove from the heat and drain the mushrooms.

Combine the sour cream, grated onion, salt, pepper and dill.

Add the mushrooms and toss lightly in the dressing until they are well coated.

In a heavy stainless-steel skillet, melt butter over a moderate heat. Add onions and cook 5 – 10 minutes, or until the onions are gold and trans¬parent but not brown. Add the mushroom slices and cook for another 5 – 8 minutes. Gently stir occasionally. When the mushrooms are a lightly brown, sprinkle in the bread-crumbs and gently toss the contents. Remove the pan from the heat.

In a small bowl, beat the sour cream with a whisk for 2-3 minutes, then stir it into the hot skillet. Toss lightly until the mushrooms are well coated with the cream. Serve as a vegetable accompaniment to meat dishes.

Use small mushrooms or cut larger ones into quarters. Sprinkle mushrooms with lemon juice. Put aside for 10-15 minutes.

Place mushrooms in saucepan and cover with water. Bring to the boil. Add salt to taste and leave gently simmering for 8-10 minutes.

Remove mushrooms from the liquid and set them aside.

Mix 3/4 of the mushroom liquid with vinegar. Add peppercorn and bay leaves and boil mixture covered for 5-7 minutes. Cool to room temperature.

Place mushrooms in a glass jar. Add garlic and dill between layers of mushrooms. Pour liquid over mushrooms. Add oil on the top.

Place mushrooms in a fridge for about 4-6 hours.

Suggestion:

Wild mushrooms (such as Porcini or any other edible types) are preferrable and produce the best result.