1-First, thoroughly wash and dry the 1 1/2 pounds of white button mushrooms, trimming the stems to ensure even cooking and a crisp result.

2-Combine 1 1/4 cups panko breadcrumbs with 1 1/2 teaspoons Old Bay seasoning, 1 teaspoon marjoram, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon fresh ground black pepper in a small bowl for the seasoned coating.

3-Place 1 cup buttermilk in a separate bowl, ready for dipping.

4-Put the dried mushrooms into a zipper storage bag with 1/2 cup all-purpose flour, then shake well to coat them evenly; this step helps the buttermilk stick.

5-Dip each floured mushroom into the buttermilk, making sure it’s fully covered, then roll it through the seasoned panko mixture for a crunchy layer.

6-Heat vegetable oil in a deep pot or fryer to 375 degrees Fahrenheit, which is the sweet spot for achieving that golden brown perfection.

7-Fry the mushrooms in batches for 2 to 3 minutes, turning them occasionally until they’re nicely browned and crisp.

8-Use a slotted spoon to remove the mushrooms and let them drain on paper towels to soak up any extra oil.

9-Serve them warm with your favorite dipping sauces for the best flavor and texture; the whole process takes about 15 minutes to prep and 20 minutes to cook.