Preheat the oven to 200C/Gas 6/fan
oven 180C. In a large bowl, mix together
the mustard, oil, Worcestershire sauce
and garlic, then season with salt and
freshly ground black pepper.
Add the mushrooms to the mixture and
toss well to coat them evenly. (You can
do this ahead and let them marinate
while you prepare the rest of the meal.)
Place them stalk-side up in a roasting tin
and sprinkle over the paprika. Bake for
Divide the salad leaves between four
serving plates. Put two mushrooms
on each plate and spoon over the
juices. Serve straight away, with
French or crusty bread.