Some years ago, on one of our frequent visits to Atlantic City, New Jersey, [Before the casinos and when the area was a great family vacation spot.] we found this really great Italian restaurant on the lower end of Pacific Avenue. The name escapes me now. Unfortunately, it's premises were razed to supply the parking needs of a new casino.

We had made reservations for dinner and on our arrival, were seated immediately. Our server took our cocktail order and suggested we try their house specialty cocktail appetizer. We did. They were so great, we ordered another serving. The balance of the meal was equally as good. Including the desserts. Of course, one of the desserts had to be, as you may have guessed; one more serving of those fantastic mushrooms.

We asked our server if the chef would part with his recipe. But alas, no.

Upon our arrival back home, we wrote to Gourmet Magazine to see if their "You asked for it" department could secure the recipe. By golly they did! And here it is. It is easy to prepare, and all but the cooking, may be done up to one day in advance.

One last thought, everyone I have ever served these mushrooms to, have eaten them with great gusto and ferver.

INGREDIENTS

• 1 Lb. Fresh, large white button mushrooms.
• 2 Large eggs beaten.
• 2 Ounces milk
• Pinch each salt and white pepper. Or, to taste.
• 1 Cup FINE bread crumbs.
• 1 Cup All-purpose flour.

1. Clean mushrooms. Cut-off stems and slice mushrooms 1/4 inch thick.



2. As the mushrooms are sliced, drop them into acidulated water, consisting of a mixture of the following ingredients; Juice of one lemon and two quarts of cold water.



3. Mushroom slices should soak for 3 minutes. Drain on paper towels.



4. Put flour in a paper or plastic bag.



5. Combine egg, milk, salt and pepper in small bowl and beat lightly to combine.



6. Put fine bread crumbs in paper or plastic bag.



7. Drop several slices of drained mushroom slices into flour bag and shake gently to coat. Remove and set aside on paper towels. Finish flouring the balance of the mushrooms.



8. Dip mushrooms into egg/milk mixture and then into the bag containing the fine bread crumbs and shake gently. Remove and place coated mushrooms, separated, on a plate or baking pan/sheet. Place waxed paper or parchment paper between layers.



9. Mushrooms may now be deep fried at 375°F.,to a golden brown, about 3 minutes. Drain on paper towels, sprinkle with salt and pepper and serve. Or, you may cover the coated slices and store in the fridge until ready to cook. One day at the most.

• The bread crumbs you use must be very, very fine in texture. Almost powdery. If you can not find the extra fine crumbs, place what you have in a food processor and WHIZ for several seconds or until you have reduced them to a fine powdery crumb. Please believe me, this is the true secret to the success of this recipe.
  
  
• These mushrooms do not require a dip to be enjoyed. However, I have at times, served various dips/sauces with them. Including: dill, roasted red bell pepper, marinara, tartare, etc.



• I have added various herbs and spices to my coating mixtures, but always return to the original recipe.