Begin by washing the mushrooms under cold water, scrubbing away any dirt. Pat them dry and slice evenly into 1/4-inch thick pieces.

Create three stations for dredging: In the first bowl, add flour. In the second bowl, beat the eggs. In the third bowl, combine breadcrumbs with seasonings.

Dredge each mushroom slice in flour, then dip in eggs, and finally coat in the breadcrumb mixture, pressing gently to adhere.

Heat about 1 inch of oil in a frying pan over medium-high heat until it reaches 350°F.

Carefully add mushroom slices in batches, frying for about 3-4 minutes per side until golden brown.

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

Serve warm with ranch dressing on the side.