Stuffed Oyster Mushrooms with Herb Yogurt

Clean the oyster mushrooms and remove the stalk. Mix toast, parsley, shallot, sour cream, egg and spices and season to taste. Assemble oyster mushrooms with filling, pull through beaten egg, turn in flour and fry in hot oil (170° C) on both sides until crispy. Then drain on kitchen crepes. For the herb yogurt, simply mix all ingredients well and season to taste. Serve the oyster mushrooms with the herb yogurt.

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