For the Beiried-Eierschwammerl-Brot, first sauté a handful of chanterelles with half a finely chopped onion, a grated carrot, caraway seeds, parsley and the garlic cloves.
In a second pan, fry a slice of beried about 2 centimeters thick at high temperature on both sides for only 1 minute and then let it stand for about 5 minutes wrapped in aluminum foil with a few drops of fruit vinegar. Then cut the beried diagonally into slices.
Slice the bread, garnish with the mushrooms and cover with slices of beiried.
The Beiried mushroom bread is best enjoyed warm.