All purpose flouras needed for breading (could be gluten free)
Eggs beaten with a splash of milkas needed for breading
Freshly Grated Parmigiano ReggianoGrana Padano, or nice domestic parmesan, as needed for breading
Fresh chopped parsleyto taste
Kosher salt and pepperto taste (go easy on the salt because of the cheese here)
High smokepoint oillike grapeseed, lard or canola
Lemon wedgesfor serving (optional)
Season the egg mixture with a pinch of salt and pepper. Combine the beaten eggs and chopped parsley. Keeping one hand reserved for wet ingredients and one for dry so you don't bread your fingers, dip the shaggy manes in the flour, then the parsley-egg mixture, then parmesan cheese.
In a large, wide cast iron skillet or nonstick surface big enough to hold the shaggy manes, heat the oil until hot. Add the shaggy manes to the pan and cook for 2-3 minutes. Don't touch or shake the pan at all, the cheese will still be loose until it caramelizes and becomes a cohesive mass. Once the mushrooms are golden brown on one side, use a spatula to gently loosen them from the pan.
Flip the mushrooms and cook for 4-5 minutes on the other side, or until the mushrooms are completely crisp, and the crust is golden brown. Transfer the mushrooms to a wire rack or a paper towel to cool for a minute and weep oil excess oil. Serve immediately with lemon wedges, or just straight up.
My shaggy manes were small, with short stems, if you find larger shaggy manes, definitely use the whole stem, it's great; after breading these could be an entree with a salad instead of an appetizer, since the cheese is very rich. Since my shaggy manes were small and sizes can vary, I'm only writing a method here, it's easy.