Mushroom Essence with Fried Mushrooms

Rating: 2.67 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)



A delicious mushroom dish for any occasion!

Put the mushrooms in a saucepan with the lukewarm clear soup and soak for 1/2 hour.

Then lightly whisk the egg and stir into the clear soup. Allow the contents of the pot to bubble up very gently, then cover and let steep for 15 min. Then carefully pour the whole through a strainer lined with a muslin cloth, not stirring and not squeezing out the residue so that the draining essence does not become cloudy. Pour the essence repeatedly into the rinsed saucepan, and season it heavily with salt and freshly ground pepper.

Cut the mushrooms into slices about 1 cm thick and roast them in a large frying pan in a single layer in very hot clarified butter, turning on both sides until brown. They should not draw water. Season lightly with salt and season with pepper, then drain on paper towels.

Bubble the mushroom essence repeatedly before serving. Put some fried mushroom slices in the soup plates, pour soup over them and bring to the table garnished with some parsley leaves.

*A delicious variation: instead of the mushrooms, you can cut small firm men’s rooms’ mushrooms into not too narrow slices and use them fried brown as a garnish.

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