For the mushroom crumble, stir the butter until fluffy. Add the rolls wetted with milk and the egg yolks.
Add the finely sliced mushrooms tossed in butter. Season with salt, pepper and nutmeg to taste.
Finally, mix in the stiff snow from the 3 egg whites. Cut out small dumplings and let them steep in salted water rather than boil.
Serve the mushroom dumplings as a soup garnish.
Preparation Tip:
Champignonschöberl can be wonderfully frozen. So you always have something ready.
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