mixed the flour, garlic powder, grounded white pepper, and salt

add the water and mix it well until become a paste, you can can put some additional water if the paste is too thick. Stir the paste until it is not too thick or clot, but not too weak (cannot drip from your spoon)

put the mushroom into the paste, dont stir it too hard so the mushroom will not go into small pieces. Just until the paste cover up each mushroom evenly

in another bowl, mix the breadcrumbs and dried parsley

put one by one the paste-coated-mushroom into the breadcrumbs-parsley mixture. coat each mushroom with the breadcrumbs evenly.

prepare the frying pan and pour some oil. pour additional oil so the mushroom drown completely in it. wait until it hot

put the mushroom into the frying pan, one by one. dont forget to flip it you use not too much oil. watch closely so it will not burn. lift it when it is already golden brown colored, put it on the strainer until all the oil drain

serve it with tartat sauce or a mix of tomato sauce and mayonaise. it fits for afternoon snack