Thoroughly mix all the dry ingredients for the mushrooms in a bowl to make the coating & pour your plant milk into a separate bowl
Dip each mushroom into the plant milk then transfer to the flour mixture to coat- repeat this step twice for each mushroom to achieve an extra crispy coating
Deep fry for about 6 minutes until golden brown & crispy then set aside on kitchen towel to drain any excess oil
For the garlic butter, add your butter to a pan with the parsley, garlic & chilli & simmer for 2 minutes
Drizzle the garlic butter over the enoki & enjoy!
