Over the years, my dad has been praised by his grandkids for some of the select recipes that are uniquely his. His cooking is like abstract art, a rare and unexpected pleasure. When our sons were little they enjoyed a week (sometimes two!) at Nana and Pap's house every summer. During their magical "no parent week", "Pappy" delighted his grandsons with such delicacies as fried doughnuts and homemade waffles. He's famous for breakfast surprises...they usually involved an early morning trip to "Donalds" (McDonalds) "to let Nana sleep." She had little grandsons staying all week; believe me...she needed that extra half hour of rest!
Upon their return home one summer, I was informed that, "Pappy's waffles are square, and taste better than your round ones. We told him that you always put yours in the toaster, but Pappy had a waffle maker!" Another summer, it was suggested that, "maybe Nana and Pap could teach you how to make that really good dessert...you use ice cream and root beer." Yes, my children had root beer floats! It's like that saying, "everything seems to taste better when you cook it outside." Well, in my childrens' eyes everything always seemed more special and tasted better on one of their summer get-away trips to Nana and Pap's house.
Today, I'm sharing the method that Dad uses to make fried mushrooms. My guys are grown and are taller than me, now, but they still love spending time with their "Pap" and eating some of his fried mushrooms.
Pappy's Fried Mushrooms
- 1 clean brown paper bag
- white mushrooms, cleaned and stemmed
- vegetable oil
- all purpose flour
- salt and coarsely-ground black pepper
Heat oil in skillet until drop of water in the pan sizzles. Toss clean mushroom caps and stems in brown paper bag with the flour until well-coated. Place in the skillet and leave a little room around each to get crispy edges. turn half way through frying. Salt and pepper generously on both sides! Drain on paper towels.
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