Ingredients
500g mushrooms (shimeji, king oyster, fresh shitake) 
4 tbsp cornflour 
1 tsp shichimi togarashi 
20g of aquafaba or 1 egg white 
100g panko breadcrumbs 
2 tbsps flavourless oil 
Katsu curry sauce or sweet chilli sauce

Method
Heat the oven to 190c. 

Separate the mushrooms either by pulling apart or cutting the very bottom off. 

Put the cornflour and shichimi togarashi into one bowl and mix, put the aquafaba or egg white into another bowl and the breadcrumbs into a third bowl. 

Take your oil and a large baking pan and 1 tbsp of oil and then spread over the bottom - it needs to be covered without swimming in oil, the aim is for it to not stick. 

Take the mushrooms one at a time and coat each mushroom in the cornflour, then in the aquafaba/egg white and then into the breadcrumbs and then place on the roasting tray.  

Place into the oven and cook for 15 -20 minutes until golden.  Serve hot with the katsu curry or sweet chilli sauce.

- Adapted from this recipe.