Soften the breadcrumbs in the water. Mix until smooth. Mix 100 grams of de dough with the olive oil and the chopped shiso. Spread thinly on a Silpat and bake until golden brown at 200°C.
Cut the spring onions finely. Clean and cut the mushrooms into the desired shape. Fry in hot butter. Add in the middle of the cooking process spring onions. Season.
Blend all ingredients for the vinaigrette.
Clean the shallots and cut into half. Put in a vacuum bag with a dash of olive oil, a splash of water and a splash of white wine vinegar. Season with pepper and salt. Vacuum seal. Cook 45" at 1800 Watt in the microwave. Allow to cool. Grill briefly.