Mushrooms: 

1. Heat 2 quarts of vegetable oil in a large pot to 350 Degrees Fahrenheit. 
2. While oil comes to temperature, chop or tear all of the mushrooms into pieces ranging from bite-sized to medium-sized. 
3. Combine the buttermilk and MFC seasoning in a large bowl. Season to taste with salt. 
4. Combine the flour, cornstarch, and baking powder in another large bowl, and add 1 teaspoon of salt. 
5. Once oil reaches exactly 350 Degrees Fahrenheit, working in small batches, first submerge the mushrooms in the wet mix (buttermilk), and then coat in the dry mix (flour) before frying. Work carefully to ensure that the mushrooms are fully covered. 
6. Once covered, fry in small batches until the mushrooms are golden brown and crispy, about 3 – 4 minutes. Using tongs or slotted spoon, remove from the oil and drain on a cooling rack or paper towels to remove excess oil. Season with salt to taste. 

Honey Dijon: 

1. Combine the mayonnaise, yellow mustard, dijon mustard, and honey in a small bowl. 
2. Season with salt and black pepper to taste. 

To Serve: 

1. Place the fried mushrooms on a plate with the honey dijon for dipping. Serve with lemon wedges to squeeze over the mushrooms.

Optional Sandwich: 

1. Grab your favorite BBQ sauce and pickles from the fridge. 
2. Sauce the fried mushroom with the barbecue sauce. Season with your favorite Matheson Food Company seasoning. 
3. Assemble the sandwich on a brioche bun with the shredded lettuce, tomato, and pickles of your choosing.