Ingredients: 1 kg of ceps/ champignons 200 g of lard 200 g of flour 300 g of beer 50 g of sunflower oil 3 eggs lettuce leaves - to taste black ground pepper – to taste salt– to taste Cooking Cut off the mushroom caps and peel them. Wash the caps. Adjust black ground pepper and salt to your taste. Dough Combine flour, beer, sunflower oil, and 3 yolks. Mix the ingredients thoroughly. Whip 3 whites and add them to the mass. Season it with salt. Knead the dough. Coat the caps with the...