Fried Milk-White Brittle Gill (Kizarmis Sutluce Mantari)
1 lb milk-white brittle gill mushroom
½ tsp salt to taste
½ tsp paprika
½ cup flour
½ cup canola oil for frying
Wash milk-white brittle gill mushrooms and pat dry. Cut the stalks and salt them all. Sprinkle with paprika.
Take canola oil into a frying pan and let the oil get hot over high heat. Dip the mushroom caps and stalks into flour. Shake them to remove excess flour. Fry each side of caps and stalks. Take over a paper towel.
After frying them all, take over a serving plate and serve with any kind of greens you like (dill, arugula, etc.)