flour coating gives the sufficient crispiness.
I see. I've never had soggy mushrooms when I've sauteed them, but the butter does need to be hot enough first. I wouldn't want them to be really crispy, but just cook them for longer if you do. Generally, I only fry pieczarki though, never tried fried oyster mushrooms.
this marrow is extremely fatty
Maybe not then, I thought it would be more meaty than fatty.
one really needs strong psyche.
I must admit to not liking fat in meat, unless it's marbling in an actual cut. It's one reason why I find black pudding so disgusting :(