Instructions: 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.

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