300 g oyster mushrooms (or some other mushroom)
200 ml milk
2 eggs
3 tbsp flour
1 tbsp bread crumbs
salt, pepper
thyme
oil

Clean mushrooms, cut them into small pieces and leave on a paper towel to dry.

Meanwhile, whip the mixture of milk, eggs, flour, bread crumbs, salt, thyme and pepper into liquid batter, slightly thicker than pancake batter.

Heat the oil in a pan.

Dip each mushroom into batter and fry in oil until golden.

Drain excess oil on kitchen paper.