Mushroom Carpaccio

• 100 ml (3½ fl oz) olive oil
• 1 small garlic clove
• 1<

Heat 1 teaspoon of the olive oil in a wide, deep frying pan and gently sweat the garlic and thyme sprig. Add the remaining olive oil, the vinegars, lemon juice, truffle oil, chicken stock and Madeira and season to taste. Bring to the boil and immediately pour over the sliced mushroom