Roast mushrooms until golden brown in a pan with canola oil. Season with salt and pepper. To make the vinaigrette combine sherry vinegar, olive oil, lemon juice, sugar salt and pepper. Once the mushrooms are cooked, add your vinaigrette while warm, so they can absorb the flavour. Mix your cream cheese with salt, lemon juice, and black pepper
Toss everything with Frisée and serve on top of creamed cheese.