Dordogne mushrooms with a light black garlic sauce

Name: Dordogne mushrooms with a light black garlic sauce
Ingredients: 5 g Salt; Bourguignonne mix; 5 units.theelepel Pepper; 300 ml Water; Mushrooms; 110 g Egg yolk; 400 ml Cream 35%; 250 g Beer batter mix; 10 ml Lemon juice; 300 ml Milk; 4 Black garlic cloves

Crispy beer-battered mushrooms with Bourguignonne herbs. Served with airy black garlic sauce and lemon.

Ingredients

Bourguignonne mix

300mlWater

Mushrooms

250gBeer batter mix

5gSalt

5units.theelepelPepper

110gEgg yolk

400mlCream 35%

10mlLemon juice

300mlMilk

4Black garlic cloves

Preparation

Mix the beer batter with the herbs and water.
Remove the stems from the mushrooms and dip the mushrooms in the batter.
Fry for a few minutes until golden brown and crispy.

Heat the cream and milk with the roasted garlic.
Whisk the egg yolks and add a small part of the warm mixture.
Stir until smooth.
Combine everything and heat up to a maximum of 85°C. Remove from heat and season with lemon juice and pepper.
Let cool and serve à la minute.