Wipe each mushroom clean with a damp towel and trim off any woody or soft ends. Slice larger mushrooms in half for even frying.

In a mixing bowl, combine flour, salt, garlic powder, onion powder, sweet paprika, and black pepper. Toss cleaned mushrooms with a quarter of the seasoned flour mix.

In a separate bowl, whisk together soda water (or beer), buttermilk, and egg until smooth. Gradually sift in the remaining flour mixture to achieve a lump-free batter.

Set up your breading station with Panko breadcrumbs next to the bowl of flour-coated mushrooms and the batter.

Heat vegetable or canola oil in a large saucepan to approximately 350ºF (175ºC). Ensure the oil is hot before frying.

Gently dip each mushroom in the batter, letting excess drip off before rolling them in Panko breadcrumbs.

Add coated mushrooms to the hot oil in small batches, frying for about 3-5 minutes until golden brown.

Transfer fried mushrooms to a tray lined with paper towels to absorb excess oil.

Serve hot, garnished with fresh parsley, and pair with favorite dipping sauces.