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.
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 sauté 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.
![[]](../../../images/bracket.gif){kind=small}
![[]](../../../images/bracket1.gif){kind=small}