In the Oven

1. Heat the oven on convection to 200C.
2. Use a fork to shred each of the king oyster mushrooms until they resemble pulled chicken or pork.
3. Place the mushroom strings on a baking tray, in a thin even layer, about 1 cm deep.
4. Drizzle 2 tsp of oil evenly over the mushrooms, and toss to combine.
5. Sprinkle over the spice mix, a pinch of salt and pepper.
6. Bake in the oven for 10-15 minutes until the mushrooms are softening and the edges are starting to go brown and crisp up.
7. While the mushrooms bake, shred the cabbage, and thinly slice the spring onions and radishes.
8. Place a pan on a medium heat and cut open the rolls. Spread a a thin layer of mayo inside the rolls and place the rolls, mayo side down, into the hot pan to crisp up.
9. Once golden, set the rolls aside for serving and keep the pan on the heat.
10. Mix the remaining mayo and 2 tsp of fresh lime juice together.  Spoon the mixture over the slaw. Toss the sauce through the slaw, then season to taste with salt and pepper.
11. Remove the mushrooms from the oven, and spoon them into the pan used for the rolls. Add a little more oil to the pan f required and cook the mushrooms on high for 2-3 minutes, until they crisp even further.
12. Once crisp, add the BBQ sauce. Cook the mushrooms and sauce together, until the sauce reduces and becomes sticky. Check the seasoning of the mushrooms, and add more salt if needed.
13. Spoon the sticky, saucy mushrooms onto the crisp burger buns, top with slaw and serve immidiatly.

For the BBQ:

Take the mushrooms out of the oven, and add the BBQ sauce (no need for the liquid smoke). Make a pouch of tin foil and pop the saucy mushrooms into the tin foil pouch. Seal the edges well, enclosing the mushrooms in foil, and using a toothpick poke a few tiny holes into the top and underside of the foil. Place on the BBQ over medium-high heat and place the lid on the BBQ to trap the smoke. Smoke the mushrooms for 10 minutes. Serve as per the above recipe.