Heat the Olive Oil in a heavy-based saucepan. Add the diced shallot with a pinch of Sea Salt and One for All and sweat until translucent and soft. Deglaze the pan with the balsamic vinegar and add the sugar to balance the vinegar.

Slice the mushroom as thinly as possible while keeping the cap and stalk intact and place the mushrooms in a circular shape onto a gorgeous serving platter. Spoon the dressing over the mushrooms and garnish with cracked black pepper, sliced truffle and parmesan shavings.