Fritters with baked mushrooms

Milk fritters are served with baked mushrooms and fragrant herbal oil.

Ingredients

• Large champignon mushrooms - 12 pcs.
• Butter (melted) - 2 tbsp. l.
• Parsley - 2 tbsp. l.
• Chives (chopped) - 1 tbsp l.
• Flour - 1.25 cups
• Baking powder - 1.5 tsp
• Milk - 1 glass
• Egg - 1 pc.
• Butter (softened) - 4 tbsp. l.
• Garlic (chopped) - 1 clove
• Olive oil - 3 tbsp. l.
• Sunflower oil - for frying
• Salt - to taste
• Ground black pepper - to taste

Directions

1. Turn on the oven to preheat to 200 degrees. Chop the parsley.
2. Beat with a mixer 4 tbsp. tablespoons of butter until fluffy. Add parsley and chives, salt and pepper to taste.
3. Mix garlic with 3 tbsp. spoons of olive oil. Cut off the stems of the mushrooms, and put the caps in a single layer on a baking sheet, grease with garlic oil, sprinkle with salt and pepper. Place in preheated oven for 15 minutes.
4. Meanwhile, sift the flour into a large bowl, add the baking powder and a pinch of salt. In this mass, add milk, an egg and 2 tbsp. tablespoons of melted butter. Stir until smooth, set aside for 5 minutes.
5. Heat a large frying pan over medium heat, grease with sunflower oil. Spoon a few small circles of batter into the pan, fry until air bubbles appear on the surface, then flip and cook until golden brown. Fry all the pancakes in this way.
6. Put one mushroom on each pancake, and put a little herbal butter on top. Serve pancakes with mushrooms immediately.