Crispy Persian-Style Fried Mushrooms (Gharch Sookhari)

Gently clean the mushrooms and allow them to dry completely; removing moisture is key to achieving a crisp crust.

Lightly coat each mushroom with flour, shaking off any excess to avoid heaviness.

In a shallow bowl, whisk together the egg, milk, and salt until smooth and evenly combined.

Dip the floured mushrooms into the egg mixture, ensuring all sides are coated.

Heat a shallow layer of olive oil in a wide pan over medium heat until shimmering.

Fry the mushrooms in batches, turning occasionally, until golden brown and crisp on all sides, about 4–6 minutes per batch.

Transfer the fried mushrooms to a plate lined with paper towels and serve immediately while hot.