Mushroom Schmarrn with Carrot Sauce

Mushroom marrn

1. Put the flour in a bowl, separate the eggs and add the yolks to the flour (egg white in an extra container). Add salt, a little garlic powder, white pepper and a good pinch of Espelette pepper and stir with the whisk, slowly pouring in the milk, stirring constantly until the dough has a thick consistency (it should flow off the whisk well). Let this dough rest for about 20 minutes.
2. Cut the stem and a third of the hat (about 140g) from the witch’s bolete, dice the onion and garlic very finely and fry everything together in butter until brown, stirring more often and when the mushrooms are golden brown with salt and pepper season and let cool.
3. Beat the three egg whites very stiffly and fold them into the dough after the rest.
4. Grate about a tablespoon full of Parmesan into the dough, fold in slightly and finally fold in the mushroom pieces as well.
5. Heat a large pan (28cm) and melt a tablespoon of clarified butter. Pour the batter into the pan, making sure that the mushrooms are well distributed. Close the pan with the lid (preferably with a glass lid, then you can keep a clear view) and reduce the heat supply. Do not open the lid until the dough is almost completely heated / baked. This takes about 6-7 minutes. Then turn the junk with the help of a plate (it is not that stable at the moment). Bake again for about 5-6 minutes at low heat until the underside is golden brown too.
6. Then place the well-baked Schmarrn on a plate and tear it into large pieces with two forks and return them to the pan to keep warm.

Carrot sauce

1. While the dough is resting, clean the carrots and cut them into very small cubes. Sweat the cubes in a little butter, season with a pinch of sugar, a little salt and white pepper, add 2 tablespoons of water, put the lid on and stew the carrots until soft. Then pour in some cream and milk and thicken with crème fraîche.
2. Fry the remaining mushroom slices in a little rapeseed oil on both sides until golden brown and crispy. Then season with salt.

Serving

1. Finely puree the carrot sauce with a hand blender just before serving. Spread the Schmarrn on the preheated plates, spread some sauce all around and arrange the mushroom slices with it. Grate fresh Parmesan cheese over everything. Finished.
2. Go with a colorful salad made from seasonal ingredients (e.g. endive, chicory, paprika, radish, onion, rocket, beetroot leaves, spinach …, beetroot and grated carrots)

a notice

1. You can also use any other favorite mushroom for the Schmarrn. Brown mushrooms, oyster mushrooms, porcini mushrooms or, or … Depending on the taste intensity of the individual varieties, you should increase the amount used a little. The witch’s bolete is very intense, so a nice specimen is enough for this dish.