Cover with slices of zucchini peel and steam until soft. Sauté the cleaned oyster mushrooms in olive oil and season with salt, pepper and rosemary.
For the sauce, sauté garlic slices in butter, deglaze with white wine, add whipping cream and season with salt, pepper and dill. Arrange everything on a flat plate and decorate with dill leaves.
Our wine expert recommends a 97 Savennieres, Chenin blanc, Weingut de Fesles from the Loire/France.
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