Do not wash the mushrooms. Instead, gently wipe them clean with a paper towel.

Cut the mushrooms into quarters or halves, depending on their size.

Prepare three shallow bowls. In the first, whisk the eggs and salt together. Place the flour in the second bowl, and the breadcrumbs in the third.

In a heavy-bottomed skillet, heat about an inch of oil over medium heat. The heat shouldn't be too high or too low for the best results.

While the oil is heating, start breading the mushrooms. You can do this in batches. Take a handful of mushroom pieces, toss them in the flour until coated, then transfer them to the egg mixture, making sure not to carry over too much excess flour.

Toss the mushrooms in the egg until every piece is well-coated. Finally, move them to the breadcrumbs and toss until every mushroom is completely covered.

Carefully place the breaded mushrooms into the hot oil. Fry for about 4 minutes, then flip them over and fry for another 2-3 minutes, until they are deep golden brown and crispy.

Remove the mushrooms from the oil with a slotted spoon and transfer them to a plate lined with paper towels to absorb any excess oil. Enjoy!