Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dip
Breaded mushrooms
How it's done
Dip
Puree the crème fraîche with all the other ingredients up to and including the pepper, cover and chill.
Breaded mushrooms
Mix the breadcrumbs, fennel seeds, pepper and chives, transfer to a plate. Empty the flour onto a plate, beat the egg in a deep plate. Toss the mushroom slices in the flour and shake off the excess. Dip the mushrooms in the egg and then in the breadcrumbs, press firmly on the crumb coating. Heat a little clarified butter in a non-stick frying pan. Fry the mushrooms in batches for approx. 1 min. on each side, drain on kitchen paper, season with salt. Serve the mushrooms with the dip.
| Tip: | Mix 1 crushed garlic clove into the dip. |
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