Giant Mushrooms Fried and As Chips

1. Preparatory work = making the wild garlic emulsion or using individual ingredients >>>>> wild garlic emulsion “pesto” with a whistle >>>> Then it goes rubbididupp on with the mushrooms 🙂
2. Peel the mushrooms (from the inside out, the first lamella). Place the lamellar bowls on the heated pan, spray them with a little lime salt and let them roast dry = that’s what the chips are made of.
3. Place the halved peeled mushrooms on the high-temperature pan without seasoning. (Root wick on the plate).
4. Now brush with the wild garlic emulsion. A tablespoon. Spread the garlic oil on the bottom of the pan and turn in the mushrooms. Now repeat this 4 times every 30 seconds. Now each mushroom has its desired color and can be cooked for another 2 minutes at a reduced temperature. Finished !!!
5. These fried mushrooms go well with all types of meat and the chips ….. just as a topping for the decoration. The chips keep their taste and crunchiness (unsealed – 3 days.

Bon appetit and culinary greetings your Biggi ♥