Heat the oil and butter in a large frying pan over medium-high heat. Cook the mushrooms for 5 minutes or until golden and cooked, tossing regularly. Season with salt and pepper and squeeze over lemon juice to taste, tossing to combine

Meanwhile, heat a chargrill pan over medium-high heat. Drizzle the bread with oil. Toast the bread for 1-2 minutes each side or until charred. Serve the mushrooms on the sourdough with desired toppings

Toppings – Poached eggs with hollandaise sauce, wilted greens and feta or taleggio and thyme

Serve the mushrooms on the sourdough with poached eggs and hollandaise sauce

Serve the mushrooms on the sourdough with wilted greens and feta

Serve the mushrooms on the sourdough with taleggio and thyme