Cut the shallot, garlic and spring onion into slices.

Cut the M. eryngii into slices.

Make a marinade of oil, salt, pepper and garlic.

Brush the Eryngii slices with the marinade.

Cook the Eryngii slices for 10 minutes on the BBQ.

Cut the Pied de Mounton into slices and tear the M. Oyster mushroom into strips.

Cut the bottom of the M. Shimeji.

Spread the crème fraîche over the wrap.

Divide the onion, garlic , Pied de mounton, Oyster mushrooms and Shimeji among the flammkuchen.

Then the spring onion rings and buffalo mozzarella.

Pepper and salt to taste.

Cordy cepes and grilled M. Eryngii mushrooms.

7 minutes in the BBQ or in the oven at 250 degrees.