For the apple mushrooms, rub the mushrooms dry and clean them.
Twist out the stems from the heads and slice the stems, quarter the heads.
Peel and finely chop the onion.
Peel the apple, remove the core and grate coarsely on a vegetable grater.
Heat the butter in a pot and fry the onion in it. Add the mushrooms and the apple pieces and fry briefly.
Deglaze with Calvados and let it steam covered for about 5 minutes.
Season the apple mushrooms with salt and pepper and season with lemon juice and Maggi.
Preparation Tip:
Fresh herbs also go very well in the apple sponges! Try thyme, rosemary or parsley!
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