Jacob's caps

Here in America, Jacob's caps are the size of a smaller egg, and I haven't seen that here, unless there are frozen ones in any market, and they are very cheap there, you need to spend about $ 20 per kilo

Preparation steps

Fry the caps in a little oil until golden yellow, on all sides, then take them out, and add the rest of the oil and all the spices, lemon juice and wine, and fry it a little, to combine all the ingredients, then return the caps to the juice and simmer them over a low heat, so that they also absorb part of the juice.
Before use - baking!

Serving

Serve the caps with tartar sauce, pindjur, ajvar and mayonnaise, so that everyone has a hundred bunnies with them, and you can serve with various salads (beans, potatoes) or with some wood (broccoli, chard, kale, etc.).