Prep the mushrooms by trimming the stems if they are dry. If the mushrooms are large, halve them, but keep them whole for that juicy pop. Pat them dry with paper towels.

Set up your breading line with three bowls. In the first bowl, mix flour with a pinch of salt, pepper, and garlic powder.

In the second bowl, beat the eggs with a tiny splash of water.

In the third bowl, mix the bread crumbs with Parmesan, paprika, and additional garlic powder.

Dip each mushroom into the flour mixture, then into the egg, and finally into the bread crumbs. Press the crumbs on gently so they stick. Set the coated mushrooms on a plate while finishing the batch.

Heat enough oil in a pan to cover the bottom well, about half an inch, over medium to medium-high heat. If a crumb sizzles upon contact, the oil is ready.

Fry the mushrooms in batches in a single layer, turning occasionally, until golden brown all over, about 3-5 minutes. Transfer them to a paper towel lined plate and sprinkle with salt immediately.

For a stronger garlic flavor, sauté some minced garlic in a tiny bit of oil or butter for about 20 seconds, then toss the fried mushrooms in it before serving.