Baked mushrooms with tartar sauce

Ingredients for 6 servings:

• 45 m.-sized mushrooms
• 7 eggs
• Coffee cream, a few drops
• some flour, for breading
• some breadcrumbs
• some salt and pepper, white
• 1 liter of oil (peanut oil or frying oil)
• 2 ½ dl oil (sunflower oil)
• ½ dl cream, whipped stiffly
• some lemon juice
• some mustard
• some Worcestershire sauce
• 70 g onion(s), very finely chopped
• 80 g cucumber(s), (pickled gherkins), very finely sliced
• 20 g capers, very finely chopped
• 2 anchovy fillets, very finely chopped
• 10 g parsley, very finely chopped
• 10 g chives, very finely chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

as a starter

Wash, trim, and dry the mushrooms. Whisk three eggs with a little coffee cream, salt, and pepper. Bread the mushrooms: first coat in flour, then in the egg, and then in the breadcrumbs. To speed things up, use an extra bowl and cover all of them with a lid and a sieve. This means: coat 4-5 mushrooms in flour, then in the egg, then in the breadcrumbs (shake vigorously at each step; hence the lid). Then deep-fry the mushrooms at around 180 degrees Celsius. Hard-boil two eggs, rinse in cold water, peel, and finely chop for the tartar sauce. Separate two eggs, put the egg yolks in a bowl, and mix well with a little lemon juice, mustard, Worcestershire sauce, salt, and pepper. Now slowly add the sunflower oil, stirring constantly, until the mayonnaise thickens. Carefully fold in the stiffly whipped cream. (The mayonnaise works best if the eggs are at room temperature. If the mayonnaise curdles a bit, add a little warm water to the side of the bowl and stir again.) Mix the finely chopped eggs, onions, pickles, capers, anchovies, and herbs into the mayonnaise. Season to taste if desired. Arrange the still-hot mushrooms in portions on plates and serve immediately with a little tartar sauce.