Crisp Sauteed Mushrooms

Crisp Sauteed Mushrooms Recipe:

Crisp Sauteed Mushrooms

1 lb 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 all-purpose
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 until 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 you
desire is achieved.

Note: 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.

Contributed by Stephanie da Silva