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12
Easy
30 min
By Jo Pratt
Published 2009
Cover the mushrooms with hot water and leave to soak for about 30 minutes.
Sift the flour and salt into a mixing bowl, add the thyme and whisk in the beaten eggs, egg white and enough of the milk to give a smooth thick batter about the consistency of double cream.
If you can, leave the batter to rest for about 30 minutes.
Drain the mushrooms from the water, reserving the