Fill a small pot with 3 inches of canola oil. Heat on medium heat, until temperature reaches 350˚F.

Meanwhile, whisk the eggs in a small bowl and set aside.

Mix the flour, salt, and pepper in a separate small bowl.

Pour the bread crumbs into a third bowl.

Working with a few mushrooms at a time, place them into the flour mixture. Toss until evenly coated, shaking off excess.

Place the mushrooms into the beaten eggs. Shake to coat evenly.

Place mushrooms into the bread crumbs and toss to coat evenly. Set aside.

Continue until all the mushrooms have been breaded.

Using a slotted spoon, lower the mushrooms, a few at a time, into the hot oil and cook for 2 minutes, until they are evenly cooked and golden-brown. Drain on paper towels. This may be done in batches.

Serve hot with warm sauce.

Tip

You can bread these mushrooms and keep them in the refrigerator for 3–4 days or even in the freezer for up to a month. You can cook them in the hot oil right from there. The temperature of the oil is vital. If it is too hot, the mushrooms will burn on contact but if it is not hot enough they will just soak up the oil. Use a digital thermometer that measures over 350˚F or a candy thermometer.