Irish cracker

Prepare all ingredients.

Boil the lentils for 30 minutes. Leave boiled lentils to cool, and let the mushrooms cool down. From the mushrooms we'll remove the stalk and ATTENTION! make an incision on the cap, so that it stands firmly on the cracker.

I'll pour 3 tbsp. Spoon of oil in a pan, put crushed garlic, as soon as it gives off flavor, it is removed and throw away. Add onion, sprinkle with black pepper for flavor, and fry. Add bacon, fry a bit and add lentils. Stir it up.

I add sour cream and salt. I add nuts. Leave some nuts for decoration. Stuff the mushroom caps with a little dill, then stuff them with the stuffing.

Bake the mushrooms in the oven at 200 degrees for 12-15 minutes.

To prepare the mushroom sauce, pour a little olive oil into a pan, put a finely chopped onion (the remaining half of the onion). Fry a bit and add chopped mushroom stalks, stir-fry, add sour cream and salt, and once the sauce has thickened, remove it. Process in blender. The sauce is ready.

Now you can assemble the appetizer. I take a plate, on which I will serve, and sprinkle it with dill, you can put some nuts. Put a little mushroom sauce on the crackers.

I put the mushroom caps. Put a little more sauce on them. Put a little nuts and sprinkle with greens. Enjoy!!