Fried mushrooms with garlic cream

Name: Fried mushrooms with garlic cream
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Garlic cloves; 1 fresh egg yolk (Gr. M); 1-2 TEASPOONS White wine vinegar; 1 TEASPOON Mustard (e.g. medium hot); 1⁄8 l Rapeseed oil (e.g. cold pressed); 100 g low-fat soured milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 750 g Mushrooms; 500 g Oyster mushrooms; 1 collar Spring onions; 5-6 Tbsp Olivenö

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Garlic cloves
1 fresh egg yolk (Gr. M)
1-2 TEASPOONS White wine vinegar
1 TEASPOON Mustard (e.g. medium hot)
1⁄8 l Rapeseed oil (e.g. cold pressed)
100 g low-fat soured milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
750 g Mushrooms
500 g Oyster mushrooms
1 collar Spring onions
5-6 Tbsp Olivenö

Directions

1
Peel the garlic and press through. Put egg yolk, vinegar and mustard into a tall mixing bowl. Whip with a hand blender at the highest setting. First add the rapeseed oil drop by drop (approx. 5 tbsp.), then pour in a thin stream slowly, beating continuously, until a thick mayonnaise is obtained.
2
Fold in garlic and soured milk. Season cream to taste with salt and pepper and chill.
3
Clean the mushrooms, possibly wash or rub with kitchen paper. Cut smaller depending on size. Clean and wash spring onions and cut into fine rings.
4
Heat olive oil in portions in a large frying pan and fry the mushrooms. Season with salt and pepper. Put all mushrooms back into the pan. Add 2⁄3 of the spring onions and fry briefly. Sprinkle with the remaining spring onions.
5
Arrange mushrooms, add garlic cream. Wholemeal baguettes are delicious with it.