Breaded oyster mushrooms

I was given a small crate of Pleurotus oyster mushrooms. I had never cooked them, so researched and chose two versions, sautéed and breaded. Both excellent.

Ingredients
Mushrooms, largest caps
Eggs
Milk
Groundnut oil
Ground stale bread
Salt and pepper
Mushrooms should never be washed. I remove damaged parts and stalks and clean thoroughly with damp kitchen paper.

I choose the largest ones and will sauté the smaller mushrooms.

I break eggs into a bowl and put breadcrumbs in another.

I add a little milk to the eggs, beat well and season with salt and pepper.

I fully immerse the mushrooms in egg.

I coat in breadcrumbs, pressing lightly to help them stick.

I heat oil in a wide frying pan and add mushrooms when hot.

I cook one side, turn and finish cooking. They are ready when golden and crusted.

I drain on kitchen paper to remove excess oil.