12 large white mushrooms,
2 small fresh goat cheese,
4 tbsp. salmon rillette,
150g snail butter (fresh or frozen) with parsley,
250g clean dandelions,
Remove stems from mushrooms. Clean them with a damp cloth.
In a skillet, melt some butter (50g) slowly with 2 tbsp. of walnut oil. Put the mushrooms upside down in the melted butter. Season with salt and pepper, put a lid on and let them steam fo