Mushroom Carpaccio - cooking recipe

Ingredients

8 None portobello mushrooms
4 tbsp balsamic vinegar
1 tsp mustard
1 tbsp honey
6 tbsp olive oil
1 None shallot, finely chopped
2 cloves garlic, sliced
2 sprigs rosemary, stalks discarded and needles chopped
4 stems basil, chopped
100 g babyleaf salad

Preparation

Preheat the oven to 200\u00b0F. Place the mushrooms on a foil-lined baking pan. Bake for about 10 mins.
Meanwhile, for the dressing, whisk the vinegar, mustard and honey in a small bowl. Gradually whisk in 4 tbsp of the oil. Add the chopped shallot and season with salt and pepper.
Heat remaining 2 tbsp oil in a small skillet on medium-low heat. Saute the garlic and herbs for about 3 mins. Cut the mushrooms into slices and arrange on a serving plate with the baby greens. Drizzle the salad with the dressing and the mushroom slices with herb oil.