2 ounces fresh mushrooms (some trees are scarlet)
1 1/2 ounces grated mushrooms (some trees are pink)
2 pounds prosciutto (the sharp end)
1/4 cup olive oil
2 tablespoons vinegar
1 teaspoon garlic powder
3 tablespoons dried rosemary (optional)
1 onion, chopped
1/2 teaspoon dried oregano
1 1/2 teaspoons dried rosemary
2 tablespoons tomato paste
1/4 teaspoon salt
1 1/2 teaspoons orange marmalade
Brush mushroom caps with olive oil and season with vinegar, garlic powder, rosemary, onion, oregano and rosemary. Set aside until ready to use.
Heat olive oil in fryer to 375 degrees F (190 degrees C).
In a medium bowl, mix together vinegar, garlic powder, rosemary, onion, oregano, rosemary and tomato paste. Stir in salt, orange marmalade, orange juice and tomato paste. Fry mushrooms over medium high heat, taking care not to burn them. Fry about 5 to 8 minutes each side until golden brown. Remove from excess liquid.