For mushrooms; cut off the bottom and the cap, you want just the white stems for "scallops” slice them into 1-inch rounds and places into the bowl.
Add 3 tbsp of oil to a bowl with “scallops” and mix.
Place “scallops” on the lightly oiled baking sheet; add sliced shallots and fresh thyme and place in preheated oven to 425 F. Cook the mushroom for 15 minutes on each side. Let cool slightly on the same baking sheet.
Slice the caps into 2-3 slices and keep separate. Add 2 tbsp of oil and mix spread on a lightly oiled baking sheet and bake for 10-15 minutes, you can cook longer if you want crispy “bacon” in your salad. Keep on the side.
In meantime trim and wash watercress.
In the small saucepan on frying pan heat and stir no need to boil; 4 tbsp oil, 3 tbsp apple cider vinegar, roasted garlic paste, capers, salt and black pepper.
Place roasted “scallops” and shallots in the mixing bowl; scrape thyme lives in it pure warm dressing all-over mushrooms and toss or mix.
Arrange the watercress on a plate and top first with sliced roasted mushrooms cups.