Wipe mushrooms clean using a papertowel and cut off the dried portion of the cut stem.
Place mushrooms in a large mixing bowl and add a small amount of buttermilk in order to coat. Gently toss the mushrooms to completly coat with butter milk.
Stir in flour until the mushrooms begin to "ball" (not too sticky).
Stir in the remaining spices to taste.
Heat oil to 350°-375°. Test by dropping a small pinch of flour mix, it should bubble.
Slowly drop the mushrooms one by one into the hot oil. Do not over crowd the skillet. Turn as they begin to brown.
Remove when golden brown and place into a papertoweled bowl to drain the access oil.
