Mushroom Skewers with Tarragon Mayonnaise

For the mushroom skewers with tarragon mayonnaise, whisk the egg yolks with the lemon juice. Slowly add the olive oil, stirring constantly, first drop by drop, then in a thin stream. Stir until a stiff mayonnaise is formed. Stir in the tarragon and season with salt. Cover and refrigerate.

Clean the mushrooms. Whisk eggs in a deep dish with salt and pepper. Place one-third of the bread crumbs in each deep plate. Mix parsley, curry and paprika into one portion of breadcrumbs each.3-4 mushrooms each on a wooden skewer. Turn the mushroom skewers first in the egg, then in the herb, paprika or curry breading. Tap off any excess breading.

Heat the oil in a large deep skillet to about 175 °C. Fry the mushroom skewers in batches for about 2 minutes until golden brown, turning several times. Drain on kitchen paper. Arrange the mushroom skewers on a platter with lemon wedges, serve the tarragon mayonnaise separately.serve mushroom skewers with tarragon mayonnaise.

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