Step 1

Put enough flour in a mixing bowl to completely bury the mushrooms. Add the mushrooms to the flour and dredge thoroughly.

Step 2

Preferably using a thermometer, heat the oil to 300 degrees in a stock pot or cast iron skillet, note that you will need at least a couple inches of oil in the pan to make it work.

Step 3

Remove the mushrooms from the flour in small batches, tapping off the excess, then add to the hot oil and cook for roughly five minutes (this will vary depending on species) or until you don't hear sizzling (this means the water has been cooked off and the mushrooms will stay crisp and not be soggy.)

Step 4

When the mushrooms are thoroughly fried, remove them from the oil onto a paper towel and immediately season them lightly with salt, then repeat the process with the rest of the mushrooms.

Step 5

Make sure that when you lay them out on the towel after frying you don't put them in a big pile on top of each other, which will trap escaping moisture and make them less crisp.