A delicious mushroom dish for any occasion!
Fry the cubes of chicken breast with the chopped shallots, mash with white bread, celery cubes, egg white, lemon rape, cream, salt and pepper in the household blender. Mix with the wild mushrooms (fried, seasoned with basil), form into a tureen and poach in a bain-marie on the stove until about 55°C.
After cooling, keep in the refrigerator.
A day later, turn it out, cut it open and serve it with a ‘salsa verde’ or possibly light mayo with lots of herbs. Serve with freshly toasted slices of toast.
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