Two Cheese-Shiitake Beignets

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9 tablespoons unsalted butter

6 ounces shiitake mushrooms, stemmed, caps thinly sliced

Kosher salt and freshly ground pepper

1 cup milk

1/4 teaspoon cayenne pepper

1 cup all-purpose flour

4 large eggs

1 packed cup shredded Gruyère cheese (4 ounces)

1/2 cup freshly grated Parmesan cheese

1 tablespoon chopped flat-leaf parsley

1 quart vegetable oil, for frying

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