Mushroom Kaiserschmarrn

Ingredients

• 2 Eggs
• 125 g low-fat quark
• 100 g wheat flour type 1050
• 75 ml milk (3.5% fat)
• 250 g mixed mushrooms (seasonal)
• 1 Garlic clove
• 2 small Shallots
• 2 tbsp olive oil
• 1 sprig marjoram
• Salt
• Pepper

Instructions

1. 1.

   Separate the eggs.

2. 2.

   Whisk low-fat quark with yolks, flour and milk into a batter and let it rest.

3. 3.

   Clean the mushrooms and cut them into about 1 cm pieces.

4. 4.

   Peel and finely chop the garlic. Peel and dice the shallots.

5. 5.

   Heat oil in an oven-safe pan. Sauté the shallots and garlic for 2–3 minutes until translucent.

6. 6.

   Add the mushrooms and cook over medium heat, stirring, for 4–5 minutes.

7. 7.

   Wash the marjoram, shake off excess moisture, pluck the leaves and add them to the mushrooms; season with salt and pepper. Set aside in the pan.

8. 8.

   Beat the egg whites very stiffly.

9. 9.

   Gently fold the meringue into the batter.

10. 10.

    Return the pan with mushrooms to the stove and heat. Pour the batter in and let it set briefly over medium heat.

11. 11.

    Transfer the pan to a preheated oven on a rack and bake the kaiserschmarrn at 180 °C (160 °C fan, gas: level 2–3) for 15–17 minutes. Serve by tearing the kaiserschmarrn into pieces with two forks onto plates; it pairs well with a green salad dressed in walnut‑oil vinaigrette.

12. 12.