Wash 1 pound of white mushrooms under cold water and pat dry. Slice the mushrooms thickly, about ½ inch.

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

In another bowl, crack 1 large egg and add a splash of milk. Whisk until well combined.

Coat each mushroom slice in the seasoned flour mixture, then dip into the egg wash, and finally roll in seasoned breadcrumbs.

Heat vegetable oil in a frying pan until about 350°F (175°C).

Fry coated mushroom slices for 3-4 minutes until golden brown and crispy.

Use a slotted spoon to remove fried mushrooms and drain excess oil on paper towels.

Serve hot with ranch dressing and garnish with chopped parsley.