A delicious mushroom dish for any occasion!
For the Schwammerlfuelle clean the mushrooms and cut them into slices. Chop the onion and sauté in butter. Add the mushrooms and sauté briefly. Season with salt, pepper and parsley.
Season the veal escalopes with salt and pepper, spread half of each with the filling. Fold the cutlets together, maybe close them with toothpicks. Fry the cutlets in oil on both sides.
For the “Eierschwammerlgroestl”, clean the mushrooms well and cut the large ones in half. Fry minced onion in butter, add chanterelle, roast and pour off the liquid. Beat eggs and pour over chanterelle. Season with pepper, salt and parsley. Meanwhile, roast the Gröstl until the eggs have a firm consistency.
For the herb sauce, chop the onion and sauté in the butter. Extinguish with the wine, cook a little.
Then add the soup and cook again.
Stir sour cream and flour until smooth, add to the sauce, make 5 minutes. Add whipped cream, chopped kitchen herbs, season with pepper, salt, juice of a lemon. At the end, blend with a hand blender. Serve the veal cutlets together with the Gröstl, the sauce and the pasta cooked in salted water.