Mix the first 3 ingredients with 2tablespoons of each oil to make a dressing and set it aside. Trim the mushrooms and rub clean with half a lemon. Keep oyster mushrooms whole or halved, but slice button mushrooms finely. Heat 2tablespoons of each oil until smoking, and fry the mushrooms until brown. Set aside in the pan. Just before serving, toss the greens with the dressing and put a generous handful on six plates. Reheat the mushrooms briskly. Heat the remaining oil, fry the coriander until it sizzles, then add the paprika. Scatter the mushrooms over each salad and place a poached egg in the middle. Pour some of the coriander mixture over each egg and serve at once.