Cooking: 5 minutes
2 tbs olive oil
400g button mushrooms, sliced
3 tbs chopped fresh herbs (like chives, parsley and mint)
100g soft goats cheese
4 slices sourdough, toasted
30g wild rocket leaves, to serve
extra virgin olive oil, to serve
- Heat a large frying pan over medium-high heat until hot. Add the oil and mushrooms and cook, shaking the pan often, for 3-5 minutes or until the mushrooms are light golden. Remove the pan from the heat and add the herbs, stir to combine.
- Spread the goats cheese over the warm toasted sourdough, top with rocket and mushrooms, drizzle with a little extra virgin olive oil, season with salt and pepper and serve.