Mushroom Carpaccio with Bacon
Rub the mushrooms with paper and peel if necessary. Cut into very thin slices. Arrange the slices on four plates. Whisk together a dressing from the lemon juice, oil, mustard, salt, and pepper. Drizzle over the mushrooms.
Cut the bacon into small cubes and fry until crispy in a pan without fat. Drain on paper towels.
Rinse the chives and shake dry. Cut into rings. Sprinkle the bacon and chives over the mushroom and serve immediately.