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Parasol mushroom
1 parasol mushroom (without stem)
150 ml milk
1 egg, beaten
1/2 cup flour
100 ml oil
salt and pepper
Clean the mushroom in cold water and when dry, season it with salt and pepper. Dip it in the milk, then in the beaten egg, and coat it in flour. Fry the coated mushroom in oil over a low heat. Serve on a crusty baguette.
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