Whisk the egg lightly in a shallow bowl. In a separate shallow bowl, combine flour, salt, pepper, oregano, thyme, paprika & garlic salt. In a large skillet, heat olive oil on medium-high. Dip the mushrooms in the egg then in the flour mixture. Coat the outside of the mushrooms, trying not to get too much flour inside the ‘cap’. In the skillet, fry mushrooms on both sides until lightly golden. Use a tong to help fry the sides as well. Remove mushrooms to a plate.
4. Set aside, keep warm.