Cut the champignons into large pieces. (I always wash all mushrooms before cooking.) Cut the onion into thin half rings or quarter rings.

Heat vegetable oil and butter in a frying pan. Start frying the mushrooms.

Add the onion. Fry together with the mushrooms for about three minutes. During this time, the onion will already be soft. Add Worcestershire and Teriyaki to give the mushrooms an interesting taste and color.

All excess liquid will evaporate in a minute. Add sour cream, dilute a little with boiling water. Mix well.

Simmer under the lid for one minute and remove from heat. Serve with any side dish and fresh dill.