~ Lightly wash and slice mushrooms lengthwise in half. Presoak in Salted water. (Preferably overnight). This helps to neutralize the acid…to avoid "digestive" issues.
~ Preheat app 1/3" of cooking oil in a 10" cast iron skillet over medium high heat. Prepare paper towels to drain excess oil from cooked mushrooms.
~ Rinse & Drain mushrooms well in a large colander.
~ Empty (2) inner packages of Saltine crackers into a 1-Gallon Ziploc Bag. Crush with a rolling pin to a fine crumbly consistency.
~ Add 1 C Flour, 1/2 Tbsp Lowry's seasoning salt, and 1 tsp each of Pepper and Paprika. Shake together and place in a shallow pan or casserole bowl.
~ In a small bowl, whip 3 eggs. Add app 1/3 C water, 1/2 tsp of Lowry's & Pepper...Mix well.
~ With one hand, dip mushrooms into egg-wash, allowing excess to drip off. Toss into cracker mix.
~ With other hand, immediately toss more cracker mix on top to cover entire mushroom. Shake off excess to avoid scorching in pan.
~ Place into heated oil…split-side down. Continue until pan is full.
~ Cook until lightly golden. Turn over w/tongs and cook other side until golden brown. Flip them back over for a bit to allow excess oil from underside to drain better.
~ Place onto paper towels…split side down. May salt lightly, but NOT necessary. Don't want to bury the mushroom flavor…Good idea to taste-test first.
~ Continue until all mushrooms are cooked…May need to fend off eager consumers.
Get plenty of rest to be ready to hunt for more the next day!! Bon Appettit!
