Coat each mushroom in the seasoned flour, shaking off any excess. Dip the floured mushroom into the egg mixture, then roll it in the breadcrumbs, pressing gently to adhere. Repeat with all mushrooms.
Fry the Mushrooms:
Heat about 1 inch of vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the breaded mushrooms in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes, or until golden brown and crispy. Remove and drain on paper towels.
Make the Cool Ranch Dip:
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