Clean and slice lengthwise. We always halved them. Some people, however, prefer to slice them into quarters.
Once cleaned and sliced place in a large bowl of salt water and allow to soak for several hours,
Drain excess water.
Preheat skillet (cast iron preferred) and about 6 tablespoons butter over medium heat. Beat several eggs in a large bowl until well-blended. Place crackers in zip lock bag and roll with a roller until finely crushed; dump into a large bowl.
Place a handful of cut and cleaned mushrooms into the beaten egg, coating well. Individually cover mushrooms in cracker crumbs. Lay in the preheated buttered skillet.
Sauté for about 5 minutes, turning as needed.
Add more butter as required.