Breaded Parasol Mushrooms with Sour Cream and Garlic Sauce

For breaded parasol mushrooms, first whisk the eggs well with the milk and add a little salt. Then turn the parasols one by one in the flour, then in the mixture and finally in the breadcrumbs.

Fry them in a pan with plenty of sunflower oil, remove from the pan and drain well on a paper towel.

For the sour cream and garlic sauce, mix well the sour cream with chopped chives and crushed garlic cloves and add salt.

Dress with the mushrooms and serve.

Related Recipes:

Breaded Porcini MushroomsClean mushrooms well with a damp sponge and cut away bad spots. Cut the mushrooms into slices (about 1/2 cm)... Strawberry Sour Cream TerrineLine a pie dish (quiche dish) with plastic wrap, the best way to do this is to moisten the wrap with water on... Baked Egg with Fried Wild GarlicFor Baked Egg with Roasted Wild Garlic, boil the eggs until waxy soft (5-6 minutes), rinse in cold water and... Strawberry Sour Milk SlicesRinse and clean the strawberries and cut them into small pieces. Stir the sour milk with 2 tablespoons of... Sour Cherry StrudelFor the sour cherry strudel, wash and pit the sour cherries. Melt the butter and fry the breadcrumbs in it... Black Forest CakeFor the Black Forest Cake, separate the eggs. Beat the yolks and water until foamy and gradually add 2/3 of... Veal Escalope with Mushrooms, Herb Sauce and PastaA delicious mushroom dish for any occasion! For the Schwammerlfuelle clean the mushrooms and cut them into... Veal Escalope with Hazelnut Brown ButterNot necessarily the fine Sunday treat, but a quick, tasty dish for in between: Breaded veal escalopes with... Oyster Mushroom Casserole with Chive SauceFor the oyster mushroom casserole with chive sauce, boil the potatoes, let cool, peel and coarsely grate... Pasta with Porcini MushroomsFor the pasta with porcini mushrooms pasta cook the spaghetti in salted water al dente, then drain. Finely...