Ingredients, serves 2

1 tablespoon olive oil

1/2 tablespoon butter

1 garlic clove, crushed

Zest of half a lemon

250 g button mushrooms, cut into thick slices, or quarters or halves depending on size

1/2 tablespoon fresh parsley, chopped

Salt & pepper, to taste

Sourdough, cut into slices, drizzled with olive oil

Handful rocket leaves

What to do

Clean the mushrooms by wiping away any dirt with a damp paper towel, then trim off the stems and then cut mushrooms into thick slices or quarters or halves depending on size.

Place pan on medium to high heat and warm up the oil, butter and the crushed garlic. Quickly add the mushrooms and sauté over high heat for a few minutes, the mushrooms may release some juices at first but keep cooking over high heat to reduce the juices. Make sure they are tender but still crisp.

Add chopped parsley and lemon zest and, cook one more minute, and add salt and pepper to taste.

Toast the sourdough on both sides on a griddle pan, and the top with mushrooms and fresh rocket and drizzle olive oil.

Tip – The mushrooms will shrink quite a bit, but the more mushrooms in the pan the more juice is released, so try not too overcrowd the pan.

Recipe by Julie Tripicchio