1 egg
1/2 c. milk
1/2 tsp. salt
1/3 c. flour
1 c. package cornflake crumbs
20 med.-fresh mushrooms, stems trimmed to 1/4 inch
Salad oil or shortening for deep-frying
Salt
Lemon wedges

1. In shallow dish, beat egg with milk and salt. Place flour on a piece of waxed paper and cornflake crumbs on another.

2. Roll mushrooms in flour; then dip in egg mixture and roll in crumbs, to coat completely.

3. Meanwhile, in electric skillet or heavy saucepan, slowly heat salad oil (1 1/2 to 2 inches deep) to 375 degrees on deep-frying thermometer.

4. Gently drop mushrooms, a few at a time, into hot oil; fry until golden-brown - about 1 minute on each side.

5. Remove from skillet with slotted spoon and drain on paper towels. Sprinkle with salt. Serve with lemon wedges. Nice as an hors d'oeuvre. Makes 6 to 8 servings.