1. In a bowl, pour olive oil, lime zest, and juice. Add mustard, salt, and pepper generously.
2. Add parsley and coriander seeds. Place button mushrooms and mix. Cover with plastic wrap and refrigerate for 2 hours.
3. Meanwhile, in a pot of boiling salted water, cook sunchokes for 15 minutes, cool in ice water, and drain.
4. Slice sunchokes into thick rounds and transfer them to a bowl.
5. Add chives and marinated mushrooms. Sprinkle with cardamom and salt. Serve fresh.