I prefer small ones, or cut larger ones in forths.
Also, I'm a bigger fan of white and gray ones, they seem to have a little better texture than the yellow ones.
I leave a little stem on them, but not too much.
Soak overnight in salt water as noted above.
I mix up a milk and egg dip, couple eggs per cup of milk. Let the mushrooms soak in the mixture and get in all the wrinkles.
Then I take them and put them in a bag with 1/3 corn meal, 1/3 flour and 1/3 cornstarch. It really adheres well. Also, per cup of coating mixture, I add white pepper and Seasoned salt to taste. Start with a tsp of salt and 1/4 tsp of pepper. That will probably be on the bland side, you can add more at the table, or bump up next batch.
And then fry slowly in REAL butter at a lower heat till golden brown.
Serve and enjoy immediately.
Also, I'm a bigger fan of white and gray ones, they seem to have a little better texture than the yellow ones.
I leave a little stem on them, but not too much.
Soak overnight in salt water as noted above.
I mix up a milk and egg dip, couple eggs per cup of milk. Let the mushrooms soak in the mixture and get in all the wrinkles.
Then I take them and put them in a bag with 1/3 corn meal, 1/3 flour and 1/3 cornstarch. It really adheres well. Also, per cup of coating mixture, I add white pepper and Seasoned salt to taste. Start with a tsp of salt and 1/4 tsp of pepper. That will probably be on the bland side, you can add more at the table, or bump up next batch.
And then fry slowly in REAL butter at a lower heat till golden brown.
Serve and enjoy immediately.
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