Buttermilk fried in olive oil

Prepare the butter:

1. Sort out the mushrooms, filter out too wormy or crumpled, clean them thoroughly (I prefer not to wash the butter, since they are strongly saturated with water, and this is undesirable when frying). The film can be removed, or you can leave it. I do both, depending on the mood and time. Cut the mushrooms into plates.

Now you can start cooking directly:

2. Preheat a frying pan with high sides, pour the right amount of vegetable oil into it. Warm it up well.
3. Carefully put the mushrooms in the heated vegetable oil and, stirring, fry for 10 minutes on high heat. Then turn down the heat and simmer (the butter emits a lot of juice) until cooked, stirring occasionally, and without covering the pan with a lid. If you want the buttermilk to turn out more fried, spread them not all together, but in small portions so that the moisture evaporates faster and there is no quenching effect.
4. Season the finished buttermilk with salt to taste.

The dish is ready! Bon appetit!