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Tear the oyster mushrooms into equal sized pieces (I got around 6-8 pieces out of 150g).
In a bowl combine the rice crispies and the seasonings, along with a generous amount of salt and pepper.
In another bowl add the plain flour and in a final bowl add the milk and corn flour, season both with salt and pepper.
Add the mushrooms into the flour bowl, then into the wet mix, then into the rice breadcrumb mix. Pat the coating on well. Repeat with all the mushrooms and set aside until ready to serve.
For the mayo, simply mix all the ingredients together and taste for seasoning.
Add the oil into a small frying pan on medium heat (temp should reach around 180c.)
When hot, add the mushrooms in batches and fry for 3 minutes on each side.
Toast the brioche and you're ready to assemble!