1 lb. Moonlight mushrooms
1/3 c. flour
1/4 c. dry bread crumbs
1 1/2 tsp. salt
1/4 tsp. black pepper
1 egg, lightly beaten
Optional, add if desired:
1/4 tsp. thyme
1/2 tsp. oregano
1/4 tsp. rosemary

Use medium size, whole mushrooms or partition large ones. In a shallow pan combine flour, bread crumbs, salt, pepper, the herbs if desired and blend. Dip mushrooms into beaten egg. With a slotted spoon, remove mushrooms to flour mixture and toss well to coat. Shake off excess crumbs.

Put 1/4 cup oil in a medium size skillet and heat until hot. Add mushrooms, one layer at a time, and fry until golden brown, turning from time to time. Drain on paper towels and serve hot. If you prefer, fry in a deep fat fryer.

To freeze, cool mushrooms thoroughly and wrap for freezing. They will keep well for up to 3 weeks. To reheat for serving, place frozen fried mushrooms in a shallow pan and place in a preheated 500 degree oven for 8 minutes or until hot.