Parasol Fritters

• 4 large parasol mushrooms
• 1 egg
• 150 ml (¼ pint<

Beat the egg and milk together with seasoning until smooth. Wash parasols, remove stems, cut into quarters and coat lightly in flour. Dip in batter and deep fry in butter and oil mixture until golden brown. Drain on absorbent paper. Serve hot with courgettes or broccoli for a main course, or on their own as a starter; the mushrooms are unbelievably succulent served like this.

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