Oyster Mushrooms in the Cheese Egg Wrapper with Herb Sauce

A delicious mushroom dish for any occasion!

100 g mixed kitchen herbs of the season (also lavender leaves) Peel the garlic cloves, finely dice only one of them, the other four whole.

Clean the mushrooms, but do not rinse them. Then place the mushrooms in a sufficiently large bowl, season with salt and pepper and place thyme and rosemary on top. Spread the four whole garlic cloves evenly over the mushrooms and drizzle the olive oil over them. Marinate everything together for one hour.

Grate the Parmesan and mix it with the breadcrumbs. Beat the eggs, beat them and keep them ready on a plate. Peel and finely dice the onions.

Select the kitchen herbs, rinse and spin dry. Then coarsely chop the kitchen herbs. For the sauce, heat the butter in a saucepan, lightly sweat the onion and garlic cubes in it and dust with the flour. Pour in wine and vegetable stock and boil to half. Add the whipped cream and continue cooking.

Season with a little salt, pepper and juice of a lemon.

Remove the mushrooms from the marinade and rub them slightly dry. Then, at the beginning, pass them through the eggs, then turn them in the breadcrumbs mixed with parmesan on the other side and bake them in enough oil to finish.

Remove the mushrooms and drain them on kitchen paper.

Then add the kitchen herbs to the sauce form and grind with a hand blender not too fine.

The sponge

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