- Masararki - 400 Grams
- Cuku - 80 Grams (Cuku dace da kowa - wuya, brie, melted.)
- A gungu na faski - 1 Kayan
- A gungu na kore albasa - 1 yanki
- Man kayan lambu - 1 st. a spoonful
- Tafarnuwa - 5 Zubchikov (Garlan alkama ne mafi kyawun daukar kananan ƙananan. Idan kuna da tafarnuwa mai yawa, ku ƙara yawan kuɗi.)
- Salt - - Don dandana
An jingina wani faski mai laushi, yankakken yankakken. A gungu na kore albasa don wanke, finely yankakken. Kwasfa da tafarnuwa kuma ku yanke shi. Champignons kurkura da kyau, tsabta idan ya cancanta, ba da damar ruwa zuwa magudana. A wanke namomin kaza a hankali don samun kafafu - don wannan dalili ya isa ya cire su dan kadan. Cikali a yanka a cikin cubes da kuma sanya a cikin naman kaza iyakoki. An shirya kaya na zane-zane a cikin tasa. Ba ku buƙatar yin amfani da maniyyi ba. Zakaren gishiri don gishiri da kuma sanya su a preheated zuwa 150 digiri tanda. Gasa na minti 20. Ya kamata 'yan wasa su bar ruwan' ya'yan itace su tafi, cuku ya narke. Yayinda aka yi wa hatsin kaɗa, ƙafafun kafafu suna yankakken yankakken. Zuba man fetur a cikin kwanon frying. Heat, sanya a cikinta shirya faski, albasa da tafarnuwa. Fara zuwa soya. A cikin kwanon frying tare da ganye, ƙara yankakken namomin kaza da kuma motsawa don simmer na mintina 15. Ƙara gishiri don dandana. A sa a cikin kofin. Baked champignons samu daga tanda, sanya a kan tasa. A kan kowane hatsa ya shirya cakuda kayan lambu da ƙafar ƙafa. Namomin kaza suna shirye. Bon sha'awa!
Ayyuka: 6-8