Heat cast iron skillet or heavy duty sauce pan to medium heat. On ½ sheet pan lay out all mushrooms in whole clusters, drizzle and lightly dab 1 teaspoon of oil to the mushrooms. Apply a light coat in which the seasoning will stick to, sprinkle dry seasoning then add to heated cast iron pan and weigh down with additional cast iron pan, a brick wrapped in tin foil or heavier cover to create a press.
Cook for 2-3 minutes then flip over being careful not to tear the mushroom breasts. Sprinkle a bit more of seasoning and then press with pan again. Repeat this process several times until mushrooms are condensed and pressed into light golden brown pieces with no liquid in the pan.
Depending on the mushrooms (cause they’re all different) some will leach more liquid than others. Don’t fret it might take a couple minutes longer to cook but the liquid will dissipate. After they are pressed and golden, remove mushrooms from heat and cool.
In a medium size bowl or container add pressed shrooms and spicy hot sauce to marinate for at least an hour or overnight.
In 3 separate bowls get the breading station ready. Season flour with a little salt and pepper. Make the breadcrumb crust by adding breadcrumbs, BBQ potato chips, and seasoning to food processor and pulse until coarse grind consistency.
Lightly dredge each piece of shroom, first in flour to coat, then in vegan egg mixture, then in seasoned breadcrumbs so it’s fully coated.
In medium cast iron pan add oil so it’s between ¼ & ½ inch deep and heat on medium heat, once hot begin to fry each piece for several minutes on each side until golden brown, when done let sit on newspaper or paper bag to catch excess oil.