Clean the mushrooms and grate them with a wet crockery rind, drizzle large mushrooms with the juice of a lemon and marinate them with chopped garlic, iodized salt and white pepper. Beer batter: mix egg, egg yolk, flour with beer until smooth, not too thin and season with iodized salt and white pepper. Roll the mushrooms in flour, pull them through this batter and bake them on the spot in the hot clarified butter until they are golden. Sauce dip: mix yogurt with sour cream, chopped herbs and garlic, season with iodized salt and white pepper and serve with mushrooms.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!