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LOCATION: Recipes >> Vegetables >> Sauteed Mushrooms 04

Print this Recipe    Sauteed Mushrooms 04

CRISP SAUTEED MUSHROOMS

1 lb large whole fresh mushrooms

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.

In a large, well seasoned cast-iron skillet or a commercial quality
nonstick 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.

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