Summary

Ingredients

• 45 m large mushrooms
• 7 egg (s)
• Coffee cream, a few drops
• some flour, for breading
• some breadcrumbs
• some salt and pepper, whiter
• 1 liter oil, (peanut oil or deep-frying oil)
• 2 ½ dl oil, (sunflower oil)
• 0.5 dl ½ cream, whipped until stiff
• some lemon juice
• some mustard
• some Worcester sauce
• 70 g onion (s), finely chopped
• 80 g cucumber (s), (pickles), very finely chopped
• 20 g capers, very finely chopped
• 2 anchovy fillet (s), finely chopped
• 10 g parsley, finely chopped
• 10 g chives, finely chopped

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Instructions

1. Wash, clean and dry mushrooms.
2. Whisk three eggs with a little creamer, salt and pepper.
3. Bread mushrooms: first turn in the flour, then in the egg and breadcrumbs.
4. To make it faster, add one more bowl and all of them with a lid and a sieve.
5. That means: turn 4-5 mushrooms in flour, then in the egg, then in the breadcrumbs (always shake vigorously with each step, that`s why the lid).
6. Then deep-fry the mushrooms at around 180 degrees.
7. Hard boil two eggs, chill in cold water and peel, chop finely for the tartar sauce.
8. Separate 2 eggs, place the egg yolks in a bowl, mix well with a little lemon juice, mustard, Worcester sauce, salt and pepper. Now slowly fold in the sunflower oil, stirring constantly, until the mayonnaise solidifies.
9. Carefully fold in the whipped cream. (The mayonnaise works better when the eggs are at room temperature. If the mayonnaise curdles a little: add a little warm water on the edge of the bowl and stir again.)
10. Mix the finely chopped eggs, onions, pickles, capers, anchovies and herbs into the mayonnaise. Maybe some more seasoning.
11. Arrange the still hot mushrooms in portions on plates and serve immediately with a little tartar sauce.