You will need:
20-25 small champignons or 8-10 medium
200g of red caviar (a small jar)
100-150g fat sour cream (20-25%)
How to cook:
It is best to take small mushrooms - so the appetizer will look prettier. So, cut off each leg and clean out the hat a little to get a small depression. Previously, the mushrooms must, of course, be washed and dried. If the champignons are large or medium, then again: cut off the leg, and cut the hat into several small slices.
For each slice of champignon (or in each hat, if the mushrooms are small) put a teaspoon of sour cream.
And already on top of sour cream we put a spoonful of caviar.
