Using two forks, pull apart the mushrooms into shreds.

Add the mushrooms to a saucepan and cover with cold water. Bring to a boil and, once boiling, cook for 2 minutes.

Drain the mushrooms and pat dry.

Coat the mushrooms in the cornflour.

Heat the oil in a frying pan on a high heat.

Fry the mushrooms until golden and crispy, around 10 minutes. Do not let them burn.

Meanwhile combine the soy sauce, mirin and sugar. Set up a steamer and steam the bao according to packet instructions.

Once the mushrooms are crispy, add the sauce and cook for a further 2 minutes.

Remove the crispy mushrooms and drain on kitchen towel.

Unfold the bao and fill with mushrooms, cucumber, spring onion and hoisin.