How to make
Clean the parasol mushrooms without washing them with water and tear them into large pieces. Salt them and leave them for 20 minutes in the refrigerator.
Sift the flour, add the beaten eggs and a little oil and beat until a homogeneous mixture is obtained. Gradually add the beer.
Beat until smooth and add the remaining oil. You can add some paprika and salt. Beat the egg whites well and add them to the mixture.
Heat the oil and fry the parasol mushrooms until ready, which you previously dipped in the thick breading.
Serve the appetizer with a side dish of your choice.
The breaded parasol mushrooms are ready.