Start by gently cleaning your mushrooms with a damp cloth or paper towel to remove any dirt. Avoid soaking them in water as mushrooms absorb moisture and can become soggy. Slice them evenly, about 1/4 inch thick, to ensure uniform cooking. Mince your garlic finely to release its full flavor during cooking.
In separate bowls, combine the dry and wet ingredients for breading. Mix the all-purpose flour, paprika, salt, and black pepper in one bowl. Beat the two eggs in another bowl until smooth. Finally, place the breadcrumbs in a third bowl.
Dredge each mushroom slice first in the flour mixture, shaking off the excess. Next, dip it into the beaten eggs, allowing any extra to drip off. Then press it firmly into the breadcrumbs mixed with minced garlic, making sure each slice is fully covered. For an extra crispy crust, repeat the egg and breadcrumb step.
Pour enough vegetable oil into your skillet to cover the bottom about 1/4 inch deep. Heat it over medium-high until shimmering but not smoking. Carefully add the coated mushrooms in a single layer, avoiding overcrowding. Fry for 2-3 minutes per side until golden brown and crispy.
Remove the mushrooms with tongs or a slotted spoon and place them on paper towels or a wire rack to drain excess oil. Sprinkle freshly chopped parsley over the top for a pop of color and freshness.
