Preheat oven to 200°F.

If mushrooms are large, tear them into 2 or 3 pieces and, if needed, separate caps from the thick stems. Wipe clean with a damp paper towel.

In a bowl, toss the mushrooms with olive oil, soy sauce, spices, and flour, using your hands to coat evenly.

Heat 2–3 tablespoons olive oil in a large skillet over medium-high heat. Add mushrooms in a single layer, leaving space between them; cook in batches, if needed. Cook for 2–3 minutes per side until crispy and golden brown. Add more oil, if needed, and adjust the skillet’s temperature, making sure it doesn’t get too hot.

Transfer to a plate lined with paper towels. Keep batches warm in a 200°F oven. Serve with lemon wedges, parsley, and flaky salt, if desired.