Slice the large Portobello Mushroom (2) into wedges. Place the wedges in a bowl or deep pan with whole Milk (2 cup) and marinate them for 1 minute.
Dredge the mushrooms in the Gold Medal® Wondra Quick Mixing Flour (1 cup), and shake off the excess flour.
Fry in a deep fryer with Canola Oil (to taste) for about a minute and a half. You will see bubbles float to the top and get smaller.
Toss in a bowl with grated Parmesan Cheese (2 tablespoon), chopped Fresh Parsley (1 tablespoon), Salt and Pepper (to taste).
Serve immediately with your favorite aioli (basil aioli is a great pairing) and enjoy!