Fried Portabella Mushrooms

    4 cups fresh rye bread crumbs (from 6 large oval slices of rye
      with seeds, finely ground in a food processor)
    3 large eggs
    2 (6-oz) packages sliced portabella mushrooms or 5 large
      portabella mushroom caps, cut crosswise into 1/2-inch-thick
      slices
    About 4 cups vegetable oil

Toss crumbs with 1/2 teaspoon salt and 1/4 teaspoon black pepper
in a bowl and spread on a large plate.

Lightly beat eggs in a bowl. Dip mushroom slices 3 or 4 at a
time into egg, letting excess drip off, then transfer to bread
crumbs, pressing mushroom slices into crumbs to help adhere and
turning to coat. (Coating will be uneven.) Transfer to a tray.

Heat about 1 inch oil in a 3 - 4 quart heavy saucepan over
moderate heat until it registers 350F on thermometer. Fry
mushrooms in batches of 7 or 8, turning over occasionally, until
golden, 1 to 2 minutes per batch, returning oil to 350F between
batches. Transfer mushrooms with a slotted spoon as fried to
paper towels to drain. Season with salt and serve warm.