Ingredients
- 1 kg mushrooms (ideally seasonal wild mushrooms from Krk)
- 300 g onions
- 100 g garlic
- 200 g carrots
- celery leaves*
- parsley (root, leaf)
- salt
- pepper
- butter
- olive oil
- 1 egg
- sheep cheese
Preparation
On low heat, cook the root vegetable broth and strain.
Sauté cleaned and sliced mushrooms in olive oil, basting it with the vegetable broth and letting the liquid reduce gradually.
Season with salt and pepper and finely grated sheep cheese. Remove from heat and thicken with whipped egg yolk.
Serving
Serve as a standalone dish or as a side.
*for celery leaves, use old Krk heirloom varieties
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