Baked Porcini Mushrooms with Herb Sauce

Clean the mushrooms and cut into slices. Season with salt and pepper.

Put flour and breadcrumbs in 2 separate plates. Beat the eggs in a deep dish. Dredge the mushrooms first in the flour, then in the eggs and finally in the breadcrumbs.

For the sauce, wash, dry and finely chop the herbs. Season the Cremefine with lemon juice, salt and pepper. Then mix in the herbs.

Heat the vegetable cream in a pan and fry the mushrooms until golden brown.

Remove, drain on paper towels and keep warm in the oven. Then divide among 4 plates and serve.

Preparation Tip:

Baked porcini mushrooms are the tasty counterpart to baked mushrooms, which can be enjoyed just as well with tartar sauce.

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