Wash the mushrooms thoroughly and slice them if not already done. Ensure they are dry before proceeding.

In a mixing bowl, combine the flour, garlic powder, salt, and black pepper. Whisk until evenly blended.

Pour buttermilk into another bowl. Dip each mushroom slice into the buttermilk to coat fully, then roll in the flour mixture until well-covered.

In a deep skillet, heat oil over medium heat. Check if the oil is ready by dropping a small amount of flour; if bubbles form, it’s ready.

Carefully place the coated mushrooms into the hot oil in a single layer, frying in batches if necessary.

Fry the mushrooms for about 3-4 minutes until golden brown, flipping halfway through for even cooking.

Use a slotted spoon to remove fried mushrooms, allowing excess oil to drip off. Place them on a plate lined with paper towels.

Serve immediately, garnished with fresh herbs if desired. Enjoy!