Cordon Bleu of Oyster Mushrooms with Sweet and Sour Broccoli

Have fun preparing this mushroom dish!

Remove the stalk from the oyster mushrooms and sauté briefly. Peel the shallot and cut into fine cubes, as well as the spring leek. Then sauté both in a small saucepan, followed by cooling. Then add the chives to the spreadable herb butter and mix. Thereupon on four mushrooms in each case approx. 1- 2 tbsp. herb butter form and cover with another Schwammerl. Mix the breadcrumbs with paprika powder, then you get a nice red color. Then season a little bit and coat with eggs, flour and breadcrumbs like a cutlet. Fry in hot fat in a frying pan until golden brown. Add rosemary and thyme to the frying pan, it gives a nice flavor.

Divide the broccoli into big flowers and cut them into a little bit thicker slices. Blanch in salted water so that there is still a slight bite. Then rinse in iced water, which preserves the color. Heat the honey in a frying pan and add the broccoli. Season with salt and pepper and extinguish with the sauce, finally form the toasted almond leaves on top.

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