How to make
Wash and clean the mushrooms, remove the stems and salt and sprinkle them with a little black pepper. Drip a little olive oil in each cap and put a piece of cheese on it.
Arrange the caps and stems in a greased tray and put them to toast in a heated oven for 10-15 minutes. Beat the eggs, flour and beer to homogeneity.
Roll each mushroom well in the crumbing and drop to fry evenly in preheated oil. Drain on paper towels.
Serve the crumbed champignons with fresh salad.
