For breaded parasol mushrooms, first whisk the eggs well with the milk and add a little salt. Then turn the parasols one by one in the flour, then in the mixture and finally in the breadcrumbs.
Fry them in a pan with plenty of sunflower oil, remove from the pan and drain well on a paper towel.
For the sour cream and garlic sauce, mix well the sour cream with chopped chives and crushed garlic cloves and add salt.
Dress with the mushrooms and serve.