- Li-champignon - 1 Kilogram
- Cream Cour - 150 Grams
- Khutsa - sekoahelo se le seng
- Konofolo - 1 Leino
- Oli ea meroho kapa botoro - 3 Art. likhaba (bakeng sa ho chesa)
- Letsoai, lierekisi tsa pepere - Ho latsoa
1. Lokisetsa lihlahisoa tseo re li hlokang. Li-champignon li tlameha ho hlatsuoa hantle metsing a batang 'me li omisitsoe hanyane. Ka mor'a moo, khaola li-mushroom hore e be lipoleiti tse nyane. 2. Onion e ntle ho sheba likhareng tsena tsa sejana. Ka lebaka lena, re hlatsoa onion mme re arola likarolo tse peli. Karolo e 'ngoe le e' ngoe e khahloa hantle. 3. Oli ea meroho e futhumetse li-mushroom, e koahela pitsa e nang le sekoahelo le sekwahelo, ka mocheso o phahameng. Ha lero le lokolloa, bula sekwahelo le phofu ho fihlela metsi a fetoha. 4. Lierekisi tsa pepere ho li pshatla ka seretse. Peel onion le khabeloa chop. Konofolo e tšela ka letsoho kapa ka konofolo. Tšela pepere e patisitsoeng. holim'a mollo o monyane oa mollo ka metsotso e 10. Eketsa meroho ho li-mushroom tse halikiloeng le fry ho fihlela li-mushroom li fofa. 5. Tlosa li-mushroom mollong 'me u tšollele letlalo le boreleli la tranelate e bolila. Nakoana hanyane ka letsoai le pepere hape o chese. Fokotsa mocheso le ho omisa le sekwahelo se koetsoe. 6. Ha tranelate e bolila e phehiloe, sejana se nkoa se loketse. Sebeletsa sejana sena se chesang, le litapole tse mashed le bohobe ba rustic.
Litšebeletso: 6-8