Instructions: Wipe mushrooms clean and marinate in the lemon juice for 5 minutes. Melt butter in a pan and cook mushrooms gently until tender (not too soft). Drain well.

Batter:
Separate eggs.

Sift flour, salt and pepper into basin, make well in the center and pour in melted butter or oil and beer and egg yolk.

Stir flour in gradually and beat to a smooth batter. Stand for an hour if possible. Beat egg white stiffly and stir in very lightly just before using.

Dust mushrooms lightly with flour, coat in batter and deep fry quickly in hot oil until crisp and golden. Drain well.

Serve as a veg or on their own with fresh tomato sauce.

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