Clean the mushrooms. Unscrew the stem, drizzle with lemon juice. Peel the garlic cloves and press them through the press. Wash the herbs, pat dry and finely chop. Sauté the garlic, herbs and spices in clarified butter for four minutes and pour into the mushroom caps. Mix the flour, cornstarch, egg yolk and beer into a batter. Beat the egg whites until stiff and fold into the batter. Heat the clarified butter (or vegetable fat) in a large saucepan, dip the herb mushrooms in the beer batter and deep-fry in the fat.
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