Summary

Ingredients

• 1 kg mushrooms, small
• 1 bunch spring onion (s) or leek
• 3 clove (s) garlic
• 150 g crème fraîche
• 150 g yourt, low-fat
• 1 teaspoon thyme, chopped
• 2 tablespoons oil
• 30 g butter, soft
• salt and pepper
• 0.5 ½ baguette (s)

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Instructions

1. Clean and wash the mushrooms and spring onions. Cut the spring onions into pieces. Peel garlic and chop finely.
2. Mix the crème fraîche with the yoghurt and half of the garlic until smooth. Stir half of the thyme into the sauce. Season to taste with salt and pepper.
3. Heat oil in a large pan. Fry the mushrooms vigorously, turning them in portions. Fry the spring onions briefly. Season with salt and pepper.
4. Mix the butter with the rest of the garlic. Season with salt and pepper.
5. Halve the baguette lengthways and brush with the garlic butter. Bake under the hot grill or at the highest heat in the oven for about 5 minutes until golden brown.
6. Pour some garlic sauce over the mushrooms and sprinkle with the remaining thyme. Serve with the sauce and baguette.