Fried mushrooms with garlic and thyme dip

Name: Fried mushrooms with garlic and thyme dip
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg small mushrooms; 1 collar Spring onions; 4 Garlic cloves; 150 g Fresh cream; 150 g Skimmed milk yoghurt; some stem(s) Thyme; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 30 g soft butter or margarine; 1/2 (approx. 125 g) Baguette-Brot

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg small mushrooms
1 collar Spring onions
4 Garlic cloves
150 g Fresh cream
150 g Skimmed milk yoghurt
some stem(s) Thyme
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
30 g soft butter or margarine
1/2 (approx. 125 g) Baguette-Brot

Directions

1
Clean, wash and dry mushrooms. Clean, wash and cut spring onions into pieces. Peel garlic and chop finely. Stir crème fraîche, yoghurt and a quarter of the garlic until smooth.
2
Wash the thyme, dab dry and chop coarsely. Stir half the thyme into the dip. Season to taste with salt and pepper. Heat the oil in a large pan. Sauté the mushrooms in it in portions while turning.
3
Add spring onions and a quarter of the garlic and sauté briefly. Season with salt and pepper. Mix the fat and remaining garlic. Season with salt and pepper. Cut baguette in half lengthwise and spread with garlic cream.
4
Cut the baguette into pieces and bake under the grill of the oven for about 5 minutes until golden brown. Pour some yoghurt dip over the mushrooms and sprinkle with the remaining thyme. Add the dip and the garlic baguette.