Note: 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 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 'til all the mushrooms are in the skillet. Turn down the heat to the sauté 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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