These are so yummy I can't keep from eating them before they make it to the soup bowl. They're also a great garnish for sauteed or cream spinach and by themselves as an aperitif.
1 pound white mushrooms, cleaned, stems trimmed
Vegetable oil
Salt
Slice the mushrooms paper-thin on a mandoline. (I use my Benriner slicer; if you don't have one, get one! They're cheaper than the big metal mandolines and much easier to use.) Heat about 2 inches of oil in a heavy saucepan over medium-high heat until hot. Line a plate with paper towels. Working in batches, fry the mushrooms until lightly golden and crisp (this happens very quickly). Drain on paper towels as you remove them from the oil. Store in an airtight container up to a week.
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