Crisp Sauteed Mushroom

Posted By Tessie2.

Ingredients.

1 # large whole fresh mushrooms
these mushrooms must be absolutely fresh and the caps should
not be separating from the stems.

Brush off mushrooms and slice into 1/4" slices from the top down,
including the stems.

With a fine mist spray bottle, mist the mushrooms to just barely dampen.

Drop into a paper bag or large zip-lock bag that contains 1 or 2 cups of
a/p flour. Stir well or shake very gently. Then, let the mushrooms
"marinate" for a while in the flour while you prepare to cook them.

In a large, well seasoned cast-iron skillet or a commercial quality non-
stick skillet melt 1/2 stick of fresh unsalted butter and ~1/4 cup of
olive oil. Mix the oils well and heat to ~300-325 degrees F.

Drop the mushrooms into a colander to remove excess flour. Drop a few
at a time into the butter/oil and coat each well. Continue 'til all the
mushrooms are in the skillet. Turn down the heat to the saute level
and continue to cook, turning frequently. After a few minutes add salt
and pepper to taste.

Continue to cook until the degree of crispness is achieved.

My neighbor used to cook these for a long time, rendering nearly all the
moisture out of the mushrooms. The finished product would be the most
delicate, and crisp mushrooms used as a side vegetable.