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Trim stalks, clean and wash mushrooms in lemon water.
Drain and wipe dry.
For the batter, combine in a bowl 100 g of flour, 1 egg yolk, a pinch of salt, 150 ml of milk, 1 tablespoon of oil.
Blend all ingredients together and carefully fold in the stiffly beaten egg white.
Coat the mushrooms with batter and deep fry.
Drain and serve hot with lemon mayonnaise.
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