Finely slice the M. Chinese cabbage, peel and cut the M. purple radish in fine stripes and cut the spring onion also in fine stripes. 

Put everything in a bowl.

Add the sugar, rice vinegar, Sriracha, mayo, salt and pepper and mix it all together.

Your Asian coleslaw is ready.

Grab 2 deep plates and put 100gr of flour in each plate, on one of the plates add aslo 200ml Water, 2 tsp garlic powder, 2 tsp smoked paprika powder, salt and pepper and mix it all together to create a batter.

Pass the M. Oyster mushrooms through the flour, the batter and the flour again so they're really well coated .

Fry the M. Grey oyster mushrooms in sunflower oil for about 4 minutes and set them aside.

Slice the avocados, toast each side of the soft buns and it's time to put the burgers together.

Place some Asian coleslaw on top of one side of the bun, place 1 or more fried M. Oyster mushrooms, (depending on the size), on top of the coleslaw, followed by a slice of cheese and the avocado slices and finaly top it with Sriracha mayo and sesame seeds.

Enjoy!