In a bowl mix the marinade ingredient and add the mushrooms.
Set aside to marinate for 30 minutes.
Meanwhile in a deep vessel add the water and the garlic and salt and boil the pasta as per the instructions on the packet.
Once the pasta is boiled strain the pasta and reserve the water. Apply the oil to the pasta and set aside to cool in a wide bowl.
Wash and dry the lettuce leaves. Tear a few leaves and add to the pasta, add the carrots and cucumber, capsicum. Add the half the mayonnaise, pepper and salt to taste mix well.
By now the mushrooms will have marinated.Beat the egg with salt and pepper.
Dip the mushroom in the egg and then dredge in the bread crumbs.
Transfer the mushrooms to a heated non-stick pan.
Fry till the mushroom is done say about 4-5 minutes on both sides.
Lay a bed of lettuce leaves on the plate. Add the pasta salad.
Top it with bread sauce (see note 2) and top with mayonnaise with the left over. Serve.
To fry the mushrooms you can use a thin slurry of cornflour in place of the egg.
After I finished frying the mushrooms I had about 2-3 tablespoons of egg and ½ cup of bread crumbs. I thought the salad was a bit dry. In the non-stick pan, I added 2 cups of the reserved water when it came to a boil added the egg and the bread crumbs. I let it thicken then added to the pasta salad.