Sift flour onto a cutting board or flat dish. Mushrooms clean, wash and cut into thin slices; roll each plate in flour.
Pour crackers into a deep bowl. Bay leaf, black pepper, cloves finely grind in a mortar, add to breadcrumbs. Mushrooms put in a bowl with breadcrumbs; mix the contents of the bowl so that the mushrooms are densely covered with breadcrumbs on all sides.
Heat vegetable oil in a frying pan. Saute mushrooms for 2 minutes. from each side. Place on paper towels to drain excess oil.
Boil water, salt. Dip the rice vermicelli in boiling water, cook for 4 minutes, then drain in a colander and pour over with cold water.
Separate lettuce into leaves, wash and pat dry with paper towels. Roughly chop and place in a salad bowl. Peel the onion, cut into thin half rings. Add onion and vermicelli to salad.
Peel the garlic, crush, mix with chili powder, soy sauce, cream and mayonnaise. Fill the salad with the mixture. Salt to taste and stir. Place fried mushrooms on top.