Mini chive pikelets with mushrooms

Chive pikelets

• 5 fresh chives cut into quarters
• 20 g butter plus extra for frying
• 140 g self-raising flour
• 1 pinch sea salt
• ¼ tsp bicarbonate of soda
• 180 g sour cream
• 125 g full cream milk
• 1 egg

Mushrooms

• 2 sprigs fresh rosemary (approx. 10 cm long), leaves only
• 4 sprigs fresh thyme leaves only
• 2 spring onions/shallots (approx. 30 g), trimmed and cut into quarters
• 8 slices prosciutto (approx. 160 g), rind removed and cut into halves, or 4 shortcut bacon rashers (approx. 160 g), rind removed and cut into quarters
• 40 g olive oil
• 360 g button mushrooms brushed clean and cut into slices
• 2 tsp tamari sauce (optional)
• 2 tbsp Dijon mustard
• ¼ tsp ground black pepper to taste
• fresh chives finely chopped, or micro herbs, for garnishing