- Nama ea kolobe - 600 Grams (pulp)
- Li-champignon - 700 Grams
- Aniee - 100 Grams
- Cream Cour - 200 Grams
- Lerumo - 2 Art. likhaba
- Oli ea meroho - 1/2 senoelo (senoelo sa kotara bakeng sa nama e monate le kotara bakeng sa ho ja li-mushroom.)
- Letsoai - 1/2 Art. likhaba
- Pepere e ntšo - 1 Penya
- Dill e omisitsoeng - pinana e le 1
Hlatsoa nama ka metsing a batang a batang, a omme ebe o khaola likotoana. Ha ho chesa ho chesa, futhumatsa senoelo sa kotara ea oli ea meroho 'me u behe nama e khaohileng. Fry bakeng sa metsotso e 10-15 ka mocheso o phahameng ho etsa moqhaka o mofubelu. Ebe u kenya letsoai 'me u tlose poleiting. Li-mushroom lia hlatsoa le ho li roala likarolo. Li-mushroom tse 5 li behiloe ka thōko bakeng sa lijana tse khabisang. Beha nama ea kolobe ka poleiti. Ka paneng ea frying tsollela oli e setseng ea soneblomo 'me u behe li-mushroom tse sehiloeng. Fry ho fihlela metsi a phehiloe 'me li-mushroom li fokotsoe ka halofo. Ebe o kenya li-onion tse hahiloeng hantle ka li-mushroom. Ha li-mushroom li halikiloe, pheha le mongobo. Ho etsa sena, kopanya monate oa tranelate, letsoai, pepere phofo le dill. Ha li-mushroom li qala ho fetoha khauta, beha nama le mongobo ka panong ea ho chesa. Khaba ea kolobe le li-mushroom ka metsotso e 5. Nakong ena, khaola li-mushroom tse 5 ka lipoleiti tse nyenyane le ka monate ho fihlela khauta ka oli ea meroho ka mocheso o phahameng. Hape, sejana se lokiselitsoeng se ka khabisoa ka pepere ea Bulgaria.
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