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Beignets batter:
Lightly beat egg in a medium size bowl; beat in flour, melted butter and egg yolk.
Add beer gradually stirring. Season to taste. If mixture is too thick, water may be added.
Refrigerate for 2 hours.
Clean mushrooms and blanch them in boiling water with lemon juice for 1 minute. Remove from water and drain.
Dredge each mushroom in flour. Dip in beignet batter to coat completely.
Heat oil in a skillet and working in batches, fry mushrooms until golden. Remove immediately from oil and drain on paper towels.
Arrange beignets on a serving dish and serve with tomato sauce.
Tomato Sauce:
Sautee garlic and onion in olive oil. Add tomato and herbs and season to taste. Bring to a boil and cook over low heat for 30 minutes. Force through a strainer.
Serve with mushrooms.
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