Could you tell me how to prepare Mushroom “Chicken Nuggets”?
Here's a recipe for Mushroom “Chicken Nuggets”:

Ingredients:

• Vegetable oil, for frying
• 8 king trumpet mushroom
• 1/3 cup buckwheat flour
• 1/3 cup cornstarch
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup water
• 1 1/2 teaspoon chili powder
• 2 cups crushed cornflake
• Sauce of choice, for dipping

Instructions:

1. Fill a large, high-walled skillet halfway with vegetable oil and heat over medium heat until the temperature reaches 350°F (180°C).
2. Remove the caps from the mushrooms and reserve for another use, then slice the mushroom stems into 1/2-inch-thick rounds.
3. In a medium bowl, whisk together the buckwheat flour, cornstarch, paprika, garlic powder, salt, pepper. Add the water and whisk until smooth. Whisk in the chili powder.
4. Add the cornflakes to a separate medium bowl
5. Dip the mushroom rounds in the batter to coat completely, then dredge in the crushed cornflakes until fully covered.
6. Working in batches, fry the mushrooms in the hot oil until golden brown, 3–5 minutes per side. Transfer to a paper towel-lined plate to drain and sprinkle with salt.
7. Serve warm with your favorite sauce for dipping.

Enjoy your Mushroom “Chicken Nuggets”!