8oz Shrimp of the woods mushrooms or as many as you have
4Tablespoons Clarified butterlard, or high heat cooking oil, as needed
Kosher saltto taste
Beaten egg white (optional, see note)
Instructions
Mix the blackening ingredients together, then store in a labeled, dated container, it will last for 6 months in a cool, dry place.
Clean the mushrooms, dip in water and swish to remove any grit. Allow the mushrooms to rest between towels to weep water until ready to cook This can be done ahead of time.
When you're ready to cook, remember to turn on a fan and unplug the smoke detector, if you can't, tie a rag around your breathing parts. Brush the mushrooms lightly with egg white if using, then season with salt to taste. Toss with the blackening seasoning or shake in a plastic bag until well coated.
Heat a cast iron skillet until very hot, then add the clarified butter, wiping around the pan so that only a film of fat remains-this is important as too much fat can remove some of the coating, especially if you don't opt to crust the mushrooms using egg white.
Cook the mushrooms, trying not to move them around until a dark crust forms where they contact the pan. Turn the mushrooms over and caramelize the other sides, adding more clarified butter or lard if needed. When the mushrooms are caramelized, cooked, you're done coughing and the smoke has died down, serve immediately.
Notes
If you want to try this, cook a test mushroom with my spice blend below. If you want it more spicy, add some cayenne, but it's easier to add spices to a blend than it is to remove. It took me 3 batches of trial blends to get one that I thought was balanced.Brushing the mushrooms with beaten egg white is optional, but will give you the best crust.