for 16 pieces

Dip

100 g	crème fraîche
100 g	half-fat quark
½ tbsp	olive oil
2 tbsp	basil, roughly chopped
1 tbsp	chives, roughly chopped
¼ tsp	salt
a little	pepper

Breaded mushrooms

50 g	panko breadcrumbs or regular breadcrumbs
½ tsp	fennel seeds, finely crushed
½ tsp	pepper
2 tbsp	chives, finely chopped
2 tbsp	white flour
1	egg, beaten
100 g	king oyster mushrooms, cut into slices
4 tbsp	clarified butter
½ tsp	sea salt

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.

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