13 oz (400 g) large mushrooms
2 cloves of garlic
2 tbsp olive oil
salt
freshly milled black pepper
7 oz (200 g) salad cream
4 tsp sweet mustard
1 tbsp creme fraiche
1 bunch dill
sugar
1 French stick with herbs
2 cloves of garlic
2 tbsp olive oil
salt
freshly milled black pepper
7 oz (200 g) salad cream
4 tsp sweet mustard
1 tbsp creme fraiche
1 bunch dill
sugar
1 French stick with herbs
method
1. Clean the large mushrooms and cut into thick slices. Peel and crush the cloves of garlic.
2. Heat the olive oil in a frying pan and gently cook the mushrooms together with the garlic. Season with salt and pepper.
3. In the meantime, mix together the salad cream, sweet mustard and creme fraiche. Wash and dry the dill and pluck off the leaves. Stir into the dip.
4. Season with salt, pepper and a little bit of sugar. Arrange the mushrooms on the plates and add the dip. Decorate with the dill. Serve with the French stick.
2. Heat the olive oil in a frying pan and gently cook the mushrooms together with the garlic. Season with salt and pepper.
3. In the meantime, mix together the salad cream, sweet mustard and creme fraiche. Wash and dry the dill and pluck off the leaves. Stir into the dip.
4. Season with salt, pepper and a little bit of sugar. Arrange the mushrooms on the plates and add the dip. Decorate with the dill. Serve with the French stick.
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