The recipe itself was devised after being served something very similar recently by my old friend (and chef extraordinaire) Pete Horsley.
2 handfuls of button mushrooms, wiped clean, in a marinade of 1 dstsp of olive oil, 1 dstsp of sesame oil, 1 tsp crushed garlic, 1 tsp soy sauce, 1 tsp balsamic vinegar and a pinch of S+P.
Marinate in the fridge for a couple of hours and add 2 heaped dstsp of grated carrot about 15 minutes before service. Enough for 2 people.
