Crispy Persian Mushroom Chips (Chips-e Gharch)

Trim off any tough stems from the mushrooms, keeping the caps whole for a neat presentation.

Clean the mushrooms gently with a damp cloth or paper towel to remove any dirt; avoid washing them under water.

Season the mushrooms lightly with salt, then roll them in the flour until evenly coated. Shake off any excess flour.

In a bowl, whisk the eggs with the cream, a pinch of salt, and black pepper until smooth. Dip each floured mushroom into the egg mixture, ensuring full coverage.

In a separate bowl, mix the breadcrumbs with the grated pizza cheese. Roll the mushrooms in this mixture, pressing gently so the coating adheres well.

Heat enough frying oil in a deep pan over medium heat until hot but not smoking.

Fry the mushrooms in batches, turning carefully, until golden brown and crisp on all sides, about 3–4 minutes per batch.

Remove the mushroom chips and place them on a wire rack or paper towels to drain excess oil. Serve immediately while hot and crunchy.