Get a nice, shielded parasol from the forest. This is easy to determine with a mushroom book or on the web.
Remove the handle from the umbrella and tap a little. Then bread the mushroom like a schnitzel, turning it carefully first in the flour, then in the beaten egg and finally in the breadcrumbs. This process can possibly be repeated again. Bake the breaded mushroom in a pan, floating on both sides.
Mix the creme fraiche with the freshly cut herbs and serve with it. Since the mushroom has a great taste of its own, in my opinion you don`t need to season it with salt or pepper.
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