Wash 8 ounces of white mushrooms under cold water and pat dry. Slice each mushroom thickly.

In a medium bowl, combine 1 cup of all-purpose flour with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

If desired, crack one large egg into a bowl and whisk with 2 tablespoons of milk.

Dip each mushroom slice in the flour mixture, then in the egg mixture if using, and back into the flour mixture or toss with seasoned breadcrumbs.

Heat enough vegetable oil in a skillet over medium-high heat until it reaches 350°F.

Fry the coated mushroom slices in small batches for 3-4 minutes on one side, then flip and fry for an additional 2-3 minutes.

Transfer fried mushrooms to a plate lined with paper towels to drain excess oil.

Serve hot, garnished with chopped parsley alongside ranch dressing and optional dips.