Mix the flour, cornstarch, baking powder, garlic, salt, and pepper together in a bowl.

Add the water and mix to form a batter. Coat the mushroom slices with the batter. Use a gloved hand to make sure they’re well-coated.

Heat about two inches (five centimeters) of oil in a pan.

Meanwhile, combine panko crumbs, oregano, parsley, garlic, and salt in a bowl. Dip each mushroom into the panko mixture.

Once the oil is hot and bubbling, place the mushrooms in the pot and adjust the fire to medium-low heat. Fry for two minutes

on each side. Remove with a slotted spoon onto a paper towel to drain.

Alternatively, set the oven to convection bake at 400–425 degrees Fahrenheit (200–220 degrees Celsius). Spray the bottom of a pan with cooking spray. Place the mushrooms into the pan and

spray with more oil. Bake for 20–25 minutes.

Pour all the ingredients into a pot and bring to a boil. Lower the heat and allow to simmer for 10–15 minutes or until it reduces to half its size. It should coat the back of a spoon.

Drizzle the mushrooms with balsamic glaze and enjoy!