Pasta dishes are always a good idea!
The rabbit cutlets (*) are seared in the hot frying pan on both sides (by pounding they are cooked through relatively quickly), about 8 to 10 min.
For the creamy mushroom, fry the onions in a butter-oil mixture, add the mushroom, season with salt, pepper and mushroom powder, cook with the lid closed (until the mushroom has drawn water), when the water has boiled out of the mushroom, remove the lid, add heavy cream, season with salt, pepper, finish with freshly chopped parsley.
It goes very well with sparrows or noodles.
(*) The rabbit legs are removed from the meat, the tendons are removed, the meat is finely pounded between transparent foil, marinated with garlic herbs, Provence, olive oil, seasoned with salt and pepper.
Hedgehog spiny beard mushroom: hericium erinaceus. See image at http://www. mushroombrood.com/data/htmsides/research_pom.htm.
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