Crisp Sauteed Mushrooms

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. In a large, well seasoned cast-iron skillet or a commercial quality nonstick 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. 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 saute 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.