Mushroom Pan with Tarragon

Have fun preparing this mushroom dish!

Quarter the mushrooms, dice the shallots and heat a little oil in a frying pan with a knob of butter. Add the shallot cubes, cook until translucent and add the mushrooms. Cover and simmer everything together and after 5 minutes pour in the vegetable soup.

Close the lid repeatedly and simmer for another 5 min. at low temperature until soft. Season with salt and pepper, tarragon and nutmeg. Add a dash of sherry and the creme fraiche and stir. Remove the pan from the stove and stir in the egg yolks to give the mushrooms a creamy consistency.

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