Thinly slice the mushrooms.

Place the sliced mushrooms in a container, add glutinous rice flour, close the lid, and shake to coat them evenly.

In a separate bowl, mix glutinous rice flour with water little by little to create a batter with a yogurt-like consistency.

Add the flour-coated mushrooms to the batter and mix well.

Heat oil in a pan and fry the battered mushrooms until golden brown on all sides.

Remove the fried mushrooms from the pan and set them aside to drain excess oil.

In the pan, combine butter, soy sauce, allulose, minced garlic, and water. Bring to a boil to create the sauce.

Return the fried mushrooms to the pan with the sauce.

Stir well to coat the mushrooms evenly with the sauce.

Transfer to a serving dish and garnish with parsley before serving.