Breaded pickled shiitake mushrooms

Method

1. Put the mushrooms in a heatproof bowl. Cover with just-boiled water and leave to hydrate for 10 minutes. Drain away the liquid, reserving 80g. Transfer the mushrooms to a clean jar they’ll fit into snugly.
2. Combine the soy sauce, vinegar, sugar and reserved mushroom stock in a small saucepan. Bring to the boil, whisking until the sugar has dissolved. Pour over the mushrooms, screw on the lid and leave in a cool place for 24 hours or up to 1 month.
3. To bread the mushrooms, drain in a colander (see tips). Put the flour, egg and crumbs in separate saucers, then roll each mushroom first in flour,
   then egg, then crumbs. Arrange on a baking tray lined with baking paper and freeze for around 4 hours. Once frozen solid, transfer to a freezer-friendly lidded container, with baking paper to separate the layers.
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4. On the day you’d like to serve the mushrooms, heat the oven to 210°C fan/gas 8. Line a baking tray with baking paper and arrange the frozen breaded mushrooms with space between them. Brush or spray with oil, then cook at the top of the hot oven for around 15 minutes, turning after 10 minutes (if you have the time and headspace). Transfer to a platter and serve.