Make the dressing: In a large bowl, combine the honey, hot sauce, ginger, mustard, lemon zest, soy sauce, salt and pepper. Whisk together until smooth. Add the parsley and tarragon and stir. You should have about 1 cup.

Prepare the mushrooms: Tear mushroom clumps apart into pieces so the bases are ½-inch wide. Spread them out on a large baking sheet. Set a wire rack or paper towels inside a second baking sheet for draining fried mushrooms later (or prepare the same pan later).

Place ½ cup cornstarch in a medium bowl and whisk in ½ teaspoon salt. Working in batches, add the mushrooms and toss to evenly coat. Spread the mushrooms out in a single layer on the baking sheet.

In another medium bowl, whisk together the flour, baking powder, remaining ½ cup cornstarch and ½ teaspoon salt.

Fill a large skillet with ¼ inch oil. Heat over medium-high until it reaches 350 degrees. A sprinkle of cornstarch should foam and sizzle when it lands in the oil.

Pop the seltzer open and pour into the flour mixture. Add the lemon juice and gently whisk just to combine but do not overmix; a few lumps in the batter are OK.

Working in batches to avoid overcrowding, dip the mushrooms one by one in the flour mixture and carefully place in the hot oil. Cook, flipping the pieces every 2 to 3 minutes to evenly brown, until the crust is golden brown, 8 to 10 minutes total. Transfer to the prepared wire rack or paper towels to drain and season with salt and pepper. Bring the oil back up to 350 degrees between batches.

Once all the mushrooms have been fried, add them to the bowl with the dressing and toss to coat.

To assemble: Warm the buns in a microwave or toaster oven. Place a mound of mushrooms on the bottom buns, along with any dressing that remains in the bowl. Top with slices of onion and tomato and sprinkle with additional hot sauce. Top with the romaine and top buns. Serve immediately.