2 Tbsp chopped parsley\r\n2 Tbsp shredded fresh basil leaves\r\n2 Tsp fresh tyme leaves\r\n2 Tsp chopped tarragon\r\n1 Tbsp finely diced shallots\r\n3 Tbsp red wine vinegar\r\n1/4 olive oil\r\nsalt and pepper to taste\r\nPinch of nutmeg\r\n1/2 lb button mushrooms (white or cremini)\r\nParesan shavings\r\n\r\nMix the parsley, basil, tyme, tarragon and shallots together in a large bowl. Add the vinegar and oil then season with salt, pepper and nutmeg. Clean and thinly slice the mushrooms. Add to the dressing and stir ently to coat the mushrooms. Check the seasoning and refrigerate until serving.\r\n\r\nJust before serving, stir again and add the parmesan shavings.\r\n\r\nJust a note: I have found that metal egg slicers work really well on mushrooms in terms of slicing them evenly and speeding up the mushroom slicing process.