Mushroom Breads

For the mushroom breads, first clean the chanterelles and porcini thoroughly and halve them if necessary. Briefly deep-fry them in oil in a deep pan so that they are crispy. Drain on some kitchen paper.

Meanwhile, butter the bread slices. Wash and dry the lettuce leaves and spread them on the bread. Arrange the mushrooms on top and season the mushroom breads with the Parmesan shavings and grated nutmeg to finish.

Preparation Tip:

Since porcini mushrooms and chanterelles are not available all year round, you can also vary with other varieties for the mushroom breads, such as mushrooms, herb mushrooms or oyster mushrooms.

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