Start by cleaning your fresh mushrooms under cold running water. Pat them dry using paper towels to ensure there's no excess moisture lingering.

In one bowl, whisk the two large eggs and mix with 1 cup of milk. In another bowl, place the all-purpose flour mixed with salt and pepper. In a third bowl, add the breadcrumbs.

Dip each mushroom in the flour first, coating evenly. Then, immerse it in the egg mixture, allowing any excess to drip off. Finally, coat in breadcrumbs until fully covered. Repeat until all mushrooms are coated.

Pour oil into a deep frying pan, about 2 inches deep, and heat over medium-high heat until it becomes hot and shimmers.

Carefully place the breaded mushrooms into the oil in batches to avoid overcrowding. Cook for about 3-4 minutes or until golden brown, turning occasionally to fry evenly.

Once they’re golden brown, remove the mushrooms with a slotted spoon and drain on a plate lined with paper towels.

Serve them warm with your favorite dipping sauce and enjoy the crunchy delight!