Baked Mushrooms with Thyme Cream Fraiche

Clean the mushrooms with a brush and rub with a kitchen towel. Cut the mushrooms lengthways into not too thin slices. Season with salt, pepper and lemon juice. Beat the eggs. Turn the mushroom slices one after the other in flour, eggs and almonds. Melt the butter in a pan and bake the mushroom slices on both sides until golden. Then drain on kitchen paper. For the thyme creme fraiche: Wash the thyme, pat dry and strip the leaves from the stems. Mix the creme fraiche with lemon juice, salt, pepper and sugar and mix in the thyme leaves. Spread the breaded mushroom slices on plates and serve with the thyme creme fraiche.