1 egg
1/2 cup evaporated milk
1/2 teaspoon salt
1/3 cup flour
1 cup cornflake crumbs
40 medium fresh mushrooms
oil, for frying
lemony tartar sauce

Beat egg, milk and salt until blended. Place flour and cornflake crumbs on separate pieces of waxed paper. Cut stems from mushrooms to 1/4-inch. Save stems to use in soups, if desired. Roll mushrooms in flour, dip in egg mixture and roll in cornflake crumbs. Pour 1 1/2 to 2-inches oil in electric skillet or heavy saucepan.

Heat oil to 375°F. Gently drop mushrooms into hot oil a few at a time. Fry until golden, about 1 minute on each side. Remove with a slotted spoon and drain on paper towels. Serve with Lemony Tartar Sauce (below).

Makes 40 hors d'oeuvres.

LEMONY TARTAR SAUCE:

3/4 cup mayonnaise
1/4 cup sweet pickle relish
1 tablespoon lemon juice
1/2 teaspoon dill weed

Combine all ingredients. Serve as a dip for French-Fried Mushrooms.

Submitted by: Sheryl Palmer