20 even-sized mushrooms
2 cloves garlic, crushed
2 tsp. minced parsley
1 stick butter, softened
Salt and pepper to taste
1 tsp. lemon juice
Dash cayenne pepper
Flour
1 egg, beaten with a little milk
Dry white bread crumbs
Oil for frying

Wipe the mushrooms and remove the stems. Add garlic and parsley to the butter and season with salt, peppers and lemon juice. Turn the mushrooms cap-side down and place a dab of butter in the cavity left by the stem.

Mix egg with a pinch of salt. Dip mushrooms in flour, then into egg and milk, then bread crumbs. Chill for 1 hour. Then fry until golden brown.