Remove the stalks from the mushrooms (you can pan-cook them with olive oil and garlic, or use them to “reinforce” a meat sauce) and clean the caps; to do so, first scrape them with the blade of a small knife, then rinse them very quickly with cold water. Dry them immediately and cut them into large pieces; coat them in flour, shaking off any excess, and them fry them in plenty of boiling oil (which you have heated in a frying pan, together with the calamint). Don’t put too many pieces in the pan at once and, to avoid them becoming bitter, don’t fry them for more than 4-5 minutes! When cooked, place the pieces of mushroom on a dish covered with absorbent paper. Sprinkle with salt and serve straight away, nice and hot.