Wash 8 ounces of fresh mushrooms thoroughly under cold water and pat dry. Slice into 1/4 inch thick pieces.

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

If using, crack 1 large egg into a bowl and whisk with 2 tablespoons of milk.

Dip mushroom slices into the flour mixture, then into the egg wash if using, and back into the flour for a second coating.

Heat vegetable oil in a large skillet until it reaches 350°F (175°C).

Fry coated mushrooms in small batches for about 3-4 minutes until golden brown. Flip and fry for an additional 2-3 minutes.

Transfer fried mushrooms to a paper towel-lined plate to drain excess oil.

Garnish with chopped parsley and serve hot with ranch dressing or other preferred dipping sauce.