Foam the peeled shallots in butter, after two minutes add the honey, followed by the clear soup. Gently simmer everything for 10 to 15 minutes. Season with salt and pepper.
Cut the washed mushrooms into 2-3 cm long pieces. Cook in butter for three minutes with the diced red onions. Season with salt, pepper and a pinch of nutmeg.
For the crisp, cook a royale, a kind of egg custard. For this, put the wild garlic pesto, whipping cream, eggs with a little bit of salt and pepper in a tall container and mix briefly with a magic wand. Butter four small ramekins (cocottes) well. Brush the yufka dough (four sheets of 20×25 cm size) with butter on both sides, fold once and line the ramekins with it. The dough needs enough butter to get nice and crispy. Place a thumb-thick slice of Blunzen in each ramekin. Fill up with the royale. Place in the oven at 200 °C for 10 minutes. Remove from the mold before serving.
Serving: In the center of the plate, place a mound of Stielmus Form. Place a crisp on top. Surround with glazed shallots.
Drink: Erich Tiefenbacher recommends an Austrian white wine, namely the Cuvee “Alter Weinberg” from the Wieninger winery.