5ea royal trumpet mushrooms, bottoms trimmed
2T extra virgin olive oil
salt + black pepper to taste

Turn on broiler. Slice each mushroom thinly, lengthwise. Lay them out on a sheet pan, not overlapping. Dress the slices generously with evoo, and season with salt and black pepper. Place sheet pan under broiler for 2-3 minutes, or until the mushrooms just start to soften without getting color. Set aside to cool.

Herb Sauce:
1 cup extra virgin olive oil
1 ea garlic clove, grated on a microplane
1/2 cup finely chopped parsley
1 tsp dried oregano, crushed
1 ea lemon for zest
1/4 cup chopped basil
1/4 cup chopped mint
Salt to taste

Heat half the oil. Gently cook the garlic completely. Add parsley, and cook until it turns deep green. Remove from heat. Add crushed dried oregano, and zest from one lemon. Cool at room temperature. Once the herb sauce is no longer warm, add fresh, finely chopped basil and mint. Season to taste.

Pickled Mushrooms
1 lb white beech mushrooms
1/2 cup evoo
1 T sliced garlic
1/2 T fresh thyme leaves
3 cups white balsamic vinegar
1/3 cup sugar
Salt to taste

Cut caps from white beech mushrooms. Cut stems in small pieces. Discard the base. In a sautee pan, cook the sliced garlic gently in evoo. Add thyme leaves. Cook together 10 seconds. Add vinegar. Bring to a simmer. Add sugar to dissolve. Season to taste. While still warm, pour over cut mushrooms. Allow to marinate in pickling liquid until cool.

To Finish:
5ea Sliced broiled mushroom
1.5 T Herb Sauce
1 T Pickled Mushrooms
6 pc Sliced Easter Egg Radish
6 pc Sliced Fresno Peppers
Mustard Frills
2 tsp Lemon Juice
2 tsp EVOO
Salt to taste

Arrange slices of mushroom on a plate. Season with salt and herb sauce. Arrange pickled mushrooms over the slices. Combine sliced radishes, sliced chili peppers, and mustard frills in a bowl. Season with salt, lemon juice, and evoo. Arrange the slices on top of the herbed mushrooms. Arrange mustard greens on top.