Recipe - Crisp Sauteed Mushrooms

1 pound Large whole fresh mushrooms*

Note: 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 ziplock bag that contains 1 or 2 cups of
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 castiron skillet or a commercial quality non
stick skillet melt One half stick of fresh unsalted butter and ~One fourth cup of olive
oil. Mix the oils well and heat to ~300325 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 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.

Formatted and Busted by RecipeLu recipelu@recipelu.com
Posted to recipeludigest by RecipeLu recipelu@geocities.com on Mar 22,
1998