First, prepare the mushrooms. Clean any excess dirt using a moist paper towel. If your mushrooms are large, break the bundles up into "sandwich" sized pieces. Be sure to cut off the ends of the tough stems.

Next, prepare the breading mixture. In a large shallow bowl, combine the flour, breadcrumbs, salt, paprika, mustard powder, garlic powder, onion powder, and pepper. Mix together.

Pour the nondairy milk in another shallow bowl.

Prepare an assembly line with the bowl of milk, bowl of breading, and a plate or pan lined with wax paper at the end to place the prepared mushrooms.

Dip the mushroom pieces in the milk, then breading, then milk again, and then breading again. Repeat with all.

When ready to fry, pour the oil into a large frying pan and heat to medium. I like to place a toothpick in the oil as a gauge of when it's ready - it will start forming little bubbles all around it.That's how you know it's hot enough!

Fry the mushrooms, turning over often so they do not burn. When they are golden brown and crispy, remove from oil and place on plate lined with paper towels. Repeat with all. This takes a while - I want to say it took me a good 10-15 minutes for the mushrooms to be thoroughly cooked and crispy. Sprinkle with a little additional salt after they are fried.

To serve, combine the mayo, BBQ sauce, mustards, and agave in a small bowl to make the sauce.

Grab your buns and spread some of the sauce on top, and add on the pickles, tomatoes, onion, and lettuce. Top with your fried chick'n mushroom and enjoy immediately!