Herb Kaiserschmarren with creamed mushrooms

Ingredients for 4 servings:

• 200 g mushrooms
• 200 g king oyster mushrooms
• 1 onion(s)
• 1 bunch parsley, flat
• 1 bunch of chives
• 4 eggs
• 250 ml milk
• 130 g flour
• some salt and pepper
• some nutmeg
• 4 tbsp clarified butter
• 150 ml vegetable stock
• 150 g crème fraîche

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

simple, quick, vegetarian

Preheat oven to 190°C (375°F). Clean the mushrooms and slice them thickly. Finely dice the onion, roughly chop the parsley, and finely chop the chives. Separate the eggs and season the egg yolks with milk, flour, salt, pepper, and nutmeg. Beat the egg whites with a little salt until stiff peaks form. Add half of the parsley and the chives to the batter, then fold in the egg whites. Heat 2 tablespoons of clarified butter in a large non-stick pan, add the entire batter, and fry for 2-3 minutes over medium heat. Then bake on the second rack from the bottom of the oven at 190°C (375°F) for 9-10 minutes. Sauté the mushrooms and onions in the remaining clarified butter over high heat. Add the stock and crème fraîche and simmer uncovered for 5 minutes. Tear the Schmarren (smeared pancake) apart with two wooden spatulas. Season the mushrooms with salt, pepper, and nutmeg to taste. Serve the pancakes and mushrooms sprinkled with the remaining herbs.