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Fried Mushrooms

4 servings

Ingredients

• 27.5 pcs Mushrooms
• 0.5 cup Meat broth
• 2 tablespoon Lemon juice
• 3 tablespoon Parsley
• 1 tablespoon Shallots
• 3 tablespoon Rusk
• 3 tablespoon Olive oil
• 1 teaspoon Salt
• 1 pinch Pepper
• 1 pinch Nutmeg
• 2 tablespoon Cream

Instructions

1. Stew about 25-30 medium-sized mushrooms until tender with ½ cup of meat broth and 2 tablespoons of lemon juice.
2. Then mix with 3 tablespoons of finely chopped parsley, 1 tablespoon of finely chopped shallots, 3 tablespoons of crushed rusk, the same amount of olive oil, 1 teaspoon of salt, 1 pinch of ground pepper, and the same amount of nutmeg.
3. Arrange this mixture on an ovenproof dish, pour 2 tablespoons of sour cream over it, bake in a hot oven for 10 minutes, and serve very hot.
4. True saffron milk caps are prepared in the same way as mushrooms.

Modernized from a treasured 19th-century German cookbook.