Mushrooms with a wet Geschirrhangl clean and chop very small, stems with prepare. Put this amount in a dish and squeeze out the liquid. Cut the shallots into small pieces, sauté in butter and add the mushroom mixture. Season with salt, pepper and juice of a lemon, add garlic (pressed). The mushrooms soak up the butter very quickly, maybe add a little more butter. Add the parsley and cook everything together for approx.
3-4 min. soften, so that all liquid evaporates. Season again. The puree should taste hearty. This mass is enough to fill 4 large mushrooms.
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