Have fun preparing this mushroom dish!
(*) and shiitake mushrooms in koerbli Mix the grated cheese. Gently heat a small, lightly buttered pan and sprinkle in the cheese, melt.
Carefully lift out and place in soup bowls, creating basket shapes. Cool.
Rinse asparagus, peel and cut into pieces about 10 centimeters long. Cook in salted water with sugar and a little butter, drain on a dish rack.
Cut the cleaned milt into slices. Season with salt and pepper and turn them in flour on the other side. Beat and sauté in butter. Sauté the cleaned and sliced mushrooms also in butter and degrease on kitchen roll.
Place the cheese baskets on plates and fill in layers with milk, mushrooms, asparagus. Sprinkle with diced tomatoes and a little white wine vinegar and drizzle with a little olive oil. Add a few drops of balsamic vinegar and garnish with cress.
Tip: Use asparagus pieces for a vegetable soup.