For the batter, in a bowl, combine flour, cilantro, salt, pepper, turmeric, garlic, and onion powder. Pour in water and vegan milk, then whisk until you've got a smooth, lump-free batter. Place panko in a shallow dish.

Dip each mushroom into the wet mixture, ensuring they're fully coated, then generously bread them with panko until they're completely covered. Let them sit for a brief 4-5 minutes to set.

Heat oil in a large pan over high heat. Once the oil is ready, carefully deep fry the mushrooms until they turn a golden brown. Then, remove them from the oil and let them rest on a sheet of kitchen paper to soak up any excess oil.

It's time to dig in! Serve up your crispy fried mushrooms with your favorite dipping sauce, whether it's vegan mayonnaise, ketchup, or something else entirely. Personally, I love pairing them with a tangy tartar sauce for an extra flavor kick. Enjoy!