Baked Mushrooms with Garlic Dip

Product information “Skyr”

1. This is what Wikipedia says about Skyr: “Skyr (Icelandic pronunciation [ˈscɪːr̥]) is a traditional Icelandic milk product and can be compared to quark or thick yoghurt, and certain bacterial cultures (similar to yoghurt) also play a role in its production. Skyr was an important source of food for the farmers. Almost every farm produced it themselves. Even today, Skyr is very important to Icelanders (and tourists), but it is no longer made by themselves. The main production site is the small town of Selfoss, Iceland’s dairy headquarters. Skyr has It has a very low fat content of around 0.2 [1] – 0.5%, as it is made from skimmed milk. It also has a relatively high protein content of around 11%. [2] First, the milk is pasteurized (to around 72%) heated to 75 ° C) to kill bacteria, then the milk is cooled to 38 ° C and some finished Skyr is added (as well as rennet originally). “

garlic dip

1. Put the Skyr in a bowl, add the garlic cloves and the olive oil and stir, then season with salt and lime juice and leave to stand in the refrigerator for about 2 hours.

baked champignons

1. Clean the mushrooms and cut some of the stem. Then set up a breading station, consisting of a plate with flour, a plate or bowl with the beaten egg – seasoned with salt, pepper and pimento d’Espelette – and a bowl with breadcrumbs.
2. Then roll the mushrooms in the flour first, then pull them through the beaten egg and then roll them in the breadcrumbs. In a deep pan and a small saucepan, heat the vegetable oil and fry the champgnins until golden brown and then drain on kitchen paper and then serve with the garlic dip.