CRISP SAUTEED MUSHROOMS
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 ziplock 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 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.