Fried Oyster Mushrooms with Herb Yogurt
Preheat the oven to 80°C (approximately 175°F).
Rinse the herbs and shake dry. Remove the stalks and chop the leaves. For the mushrooms, remove the stems and wipe the caps clean with a paper towel. Dip the mushrooms in half of the flour. Separate the eggs and beat the yolks with the remaining flour and milk in a bowl. Whip the egg whites until stiff and fold into the egg yolk mixture. Remove the garlic and finely chop, fold then fold in. Season with salt and pepper. Heat the butter in a saucepan and add the oyster mushrooms successively - dip into the batter and deep fry until crisp in the hot butter. Drain on paper towels and keep the oven warm at 80°C (approximately 175°F). Mix the yogurt with the lemon juice and herbs. Season with salt and pepper and serve with the oyster mushrooms.