How to make
For the herbal mayonnaise, beat the egg in a deep bowl. Add salt, lemon juice, garlic, parsley, if fresh and half of the oil.
Position the liquidizer at the bottom of the bowl and switch on the appliance without moving it.
When the bottom turns white, start slowly pulling it up, by pouring in a thin stream of the remaining oil.
When the mixture is completely emulsified, remove the liquidizer, add the remaining spices and stir.
Clean the oyster mushrooms and cut the stumps to the base. If they are very large, cut them in two lengthwise.
Dip them in the beaten eggs and then in the breadcrumbs and fry them until dark golden color is aquired on both sides.
Remove the prepared breaded mushrooms and place them onto kitchen paper, then arrange the breaded mushroom in a serving platter and serve them with the fragrant mayonnaise.
