• 1 pack fresh mushroom
• 3/4 tsp xanthoxylon salt
• 1 tbsp minced parsley
• Seasonings:
• 1/2 tsp ginger juice
• 1 tsp wine
• 3/4 tsp xanthoxylon salt pinch of pepper

Batter:

• 1 cup self-raising flour 3/4 cup water
• 2 tbsp oil to be added later on

Blend 3/4 cup water with 1 cup self-raising flour and stir into batter.
Let stand for 5-10 minutes.
Add in 2 tbsp oil and minced parsley.
Remove stalks form mushrooms and rinse.
Then blanch in boiling water for a while.
Take out and soak in cold water.
Drain.
Marinate with seasonings for a while.

Dust marinated mushrooms with flour, then dip in batter.
Soak mushrooms in very hot oil and fry until slightly brown and crispy.
Take out and drain.
Arrange on plate.
Serve with tomato ketchup or vegan worcestershire sauce.