Preparation

• Clean the mushrooms and remove any long stems, which can be saved for another use or discarded. Ideally, each mushroom will be 1 inch wide or less, and you may want to cut in half any that are larger so they’ll be easier to eat.
• In a large food storage bag, add the flour. Add the prepared mushrooms and shake until well-coated.
• Pour the buttermilk into a mixing bowl. In another mixing bowl, add the panko breadcrumbs on a plate then stir in the garlic powder, chili powder, oregano, salt, and pepper.
• Dip the flour-coated mushrooms into the buttermilk then lightly dredge in the panko. Place the coated mushrooms on a large plate or sheet. Repeat until all are done.
• In a large heavy skillet heat ½ inch of oil on medium-high to 350°F, about 5 minutes.
• Line a large plate or sheet with paper towels.
• Working in batches, slide the mushrooms into the hot oil and cook for 30 seconds then turn and cook for another minute or until golden and crisp. Remove with a slotted spatula to drain on the paper-lined plate.
• Serve warm with buttermilk dressing.