1. First, let’s tackle the creamy ranch dressing. In a small bowl, simply mix together the mayonnaise, sour cream, garlic powder, onion powder, dill, parsley, salt, and black pepper. Add 1 tablespoon of milk to thin the dressing to your desired consistency. Pop it in the fridge while you prepare the mushrooms.

2. For the fried sliced mushrooms, start by setting up your dredging station. In a shallow bowl, combine the flour, cornmeal (if using), garlic powder, paprika, salt, and black pepper. In another bowl, whisk together the eggs and milk.

3. Now it’s time to coat the mushrooms. Dip each sliced mushroom into the egg mixture, then dredge it in the flour mixture, pressing lightly to ensure good coverage.

4. Next, heat up your vegetable oil in a large skillet or deep fryer to 350°F. Fry the mushrooms in batches for 2-3 minutes per side, or until they’re golden brown and crispy. Be careful not to overcrowd the pan, as that can lead to soggy mushrooms.

5. Drain the fried mushrooms on paper towels, and serve them hot and fresh with the chilled ranch dressing on the side for dipping.