Slippery Jacks a la Russe (Slippery Jacks Russian Style)

• 1 to 1 1/2 lbs. slippery jack mushrooms (suillus pungens)
  
• 2 1/2 lbs. Yukon gold potatoes, boiled, drained and cut into chunks
  
• 1 large yellow onion, diced
  
• 1 bunch green onions, chopped
  
• 1 bunch parsley, chopped
  
• 1 bunch dill, chopped
  
• 1/2 lb. of butter
  
• 16oz container of sour cream
  
• squeeze of lemon
  
• salt and pepper to taste
  
• beaumonde seasoning to taste
  

Wash and peel the slippery jacks, removing the slimy skin from the cap. Break the caps off the stems. Slice the caps into strips. Cut and dice the stems. Dry saute in a pan to remove the water from the slippery jacks. Once cooked down, remove slippery jacks from pan and reserve. Put 1/4 lb. of butter in pan and fry yellow onion and white portion from bottom of green onions until golden. Return slippery jacks to pan and fry with the onions until they are golden too. Then take out and reserve, adding the other 1/4 lb. of butter to the pan, and fry potato chunks until golden and crisp. Add mushroom-onion mixture in. Salt to taste, adding a dash of pepper, a squeeze of lemon, and perhaps a sprinkle of beaumonde seasoning (French blend of celery salt and dextrose). Just before serving, add parsley and green onions, stirring them just to the point of becoming warm and limp. Take to the table and serve with a sauce of made of dill mixed with sour cream.