Fried Egg Mushrooms on Salad

A delicious mushroom dish for any occasion!

Soak the gelatine in cold water. Grate the chanterelles.

Clean. Peel the onion and cut into fine slices. 2.

Heat about 50 ml of the wild mushroom stock. Squeeze out the gelatine and let it melt in the warm stock. Add remaining mushroom stock and sherry and stir. Season with salt and pepper. Place in refrigerator until semi-solid.

Heat oil. Fry the mushrooms in it. Season with salt and pepper. Add onion and sauté.

Select lettuce, rinse and spin dry. Stir vinegar with salt, pink pepper and 01. Drizzle over the lettuce, arrange the chanterelles and lettuce on plates and pour over the semi-solid sherry jelly.

Per person approx.

Fat: 10 g,

Carbohydrates: 2 g

You can also cook the sherry jelly in a shallow gratin dish lined with cling film until completely firm. Then cut into cubes.

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