Cut the oyster mushrooms into strips and fry them until tender in a pan with some olive oil.
Meanwhile, cut the endive into strips. (Discard the hard part or just eat it, as I always do.) Add the chicory to the mushrooms and season with salt and pepper.
Meanwhile, mix the shrimp with a dash of olive oil.
Remove the pan from the heat once the vegetables are well cooked. Take a kitchen ring and fill it with a layer of vegetables. Spoon the shrimp on top. Press down well. Remove the kitchen ring and top with some chopped parsley and a little olive oil. Season with black mill pepper and fleur de sel.

TIP: in advance
Bake the endive and mushrooms ahead of time, but for 2 minutes less. Just before serving, you can then reheat them.