Adobo Mushroom Croquettes with Crispy Coating and Pickled Shimeji - Yummy Gusto

Ingredients

• 175 ml cane sugar
• 175 ml white wine vinegar
• 350 ml water
• 120 ml sherry vinegar
• 2 cloves confit garlic
• 150 g shimeji mushrooms, stems removed
• 80 ml soy sauce
• 80 ml white vinegar
• 3 garlic cloves
• 1 tablespoon black peppercorns
• 200 g mixed wild mushrooms
• 30 g unsalted butter
• 2 garlic cloves, minced
• 2 tablespoons plain flour
• 240 ml milk
• Salt
• Black pepper
• 1 egg, beaten
• Breadcrumbs
• Oil, for deep-frying