"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
sliced portabella mushrooms or morels if you have them beaten eggs saltine cracker crumbs
Dip mushrooms in beaten egg, then roll in cracker crumbs. Fry in half butter and half canola oil, until mushrooms are brown. Drain on paper towels and serve. Can be held in a warm oven for a short while while your steak is grilling.
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