Clean the herb mushrooms – in case that necessary – with a dry dish hangl and cut them into not too small cubes. Prepare the style as well. Dice the onion and chop the parsley.
Heat butter and oil in a coated frying pan and sauté the onions briefly.
Sprinkle the mushrooms with the juice of one lemon and cook in the frying pan over medium heat for ten to fifteen minutes. Then sprinkle with chopped parsley and season with salt and freshly ground pepper.
Transfer the mushroom mixture into a large enough bowl and let it cool a little. Separate the egg yolks from the egg whites, mix the yolks with the whipped cream and add to the mushroom mixture. Whip the egg whites until stiff and carefully fold them into the mushroom mixture.
Then pour the mixture into an ovenproof gratin dish, sprinkle with breadcrumbs and butter flakes.
Bake in the heated oven at 200 degrees for five minutes until the crust is golden brown.
Cook: Rainer Sass
Our tip: It is best to use fresh herbs for a particularly good aroma!
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