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Heat oil in a large skillet over high heat. Add shiitake and button mushrooms and cook just until lightly browned. Season lightly with salt and pepper. Add vinegar and cook for another minute or two. Remove from pan and let cool. Refrigerate mushrooms until ready to serve.
Arrange mushrooms and zucchini slices on a large serving plate or six individual plates. Season lightly with salt and pepper, oil and lemon juice. Make another layer of mushrooms and zucchini. Repeat seasoning with salt, pepper, olive oil and lemon juice. Top with avocado and chives and serve immediately.