Ingredients

• 2 tbsp plain flour
• 1 tsp chopped fresh flatleaf parsley
• 2 free-range eggs
• 50ml/2fl oz milk
• freshly ground black pepper
• vegetable oil
• for deep-frying
• 400g/14oz mixed mushrooms
• cleaned
• sliced lengthways

Directions

• Mix the flour and parsley in a wide
• shallow bowl. Whisk the eggs
• milk and some freshly ground black pepper together in a separate bowl.
• Heat the oil in a deep
• heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Dip the mushroom slices in the egg mixture
• then coat with the flour mixture.
• Carefully place the mushrooms into the oil and fry for 3-4 minutes
• or until golden-brown. (You may need to do this in batches. Do not overcrowd the pan.)
• Remove the mushrooms from the oil with a slotted spoon and set aside to drain on kitchen paper.