Preparing all the elements

Cup of Yum
1. Wipe the mushrooms clean with some kitchen paper or a clean towel. Be sure to dry them thoroughly, you don't want any moisture on the mushrooms.
2. Measure out the flour and place it in a wide, shallow bowl. This will be used to dredge the mushrooms in.
3. Crack the eggs into a second shallow bowl and whisk them together with the mayonnaise until fully combined. This egg wash will help the breadcrumbs stick to the mushrooms.
4. In a third wide, shallow bowl, combine the panko breadcrumbs, salt, ground black pepper, dried parsley, and garlic powder if using. Mix together well. This is your breadcrumb coating mixture.
5. Prepare a large plate by lining it with a double layer of kitchen paper or paper towels. This will be used to drain any excess oil after frying.
6. Pour vegetable oil into a heavy-based saucepan or skillet to a depth of about 2 inches (5cm).
7. Line the bowls up to the left of the stove with, from left to right: The mushrooms, the flour, the egg, the panko crumbs and lastly a clean plate. On the other side of the stove, the plate with kitchen paper.

To make the crumbed mushrooms

1. Working in batches of 4-5 mushrooms at a time, dredge the mushrooms thoroughly in the flour, coating all surfaces. Shake off any excess.
2. Next, dip the floured mushrooms in the egg wash using two forks to turn and coat well. Allow any excess egg to drip back into the bowl.
3. Finally, place the egg-washed mushrooms into the breadcrumb mixture, pressing gently to evenly coat in crumbs.
4. Transfer the breaded mushrooms to a clean plate and repeat with the remaining mushrooms.
5. Once all mushrooms have been breaded, place them in the fridge for 10 minutes. This helps the coating adhere better.
6. Heat the oil over medium heat. To test the oil for readiness, drop a crumb into the oil. If it starts to sizzle immediately, the oil is hot enough.
7. Carefully add the breaded mushrooms to the hot oil in batches without overcrowding the pan. Fry for 3-4 minutes, gently flipping halfway, until deep golden brown.
8. Transfer fried mushrooms to the paper towel-lined plate to drain while you fry the remaining breaded mushrooms.
9. Sprinkle the mushrooms with more salt and serve warm with the dipping sauce.

Optional: Make the sweet chilli mayonnaise

1. Combine the mayo and sweet chilli sauce in a bowl and briefly stir together. You don't have to fully stir it, some streaks of red sweet chilli sauce in the mayo look quite nice.