2. Remove the stems from the larger mushrooms. Mix the breadcrumbs and the remaining parmesan. Dust all the mushrooms with flour, then dip them into the beaten egg and into breadcrumbs.
3. Heat a thick layer of sunflower oil in a saucepan and fry the mushrooms until golden and cooked through. Remove and drain well on absorbent paper.
4. Place the larger mushrooms upside down in the centre of each plate and drizzle with the dressing. Sprinkle with sesame seeds and serve immediately.
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