1Heat olive oil, butter and garlic in a fry pan over medium heat for a minute. Add the mushrooms and sauté for about five minutes.
2Add lemon juice, lemon zest and thyme leaves and cook for a further five minutes until liquid begins to evaporate.
3Remove from heat and add salt and pepper to taste. Stir through chopped parsley.
4Toast a slice of bread. Top with a handful of rocket leaves, add sautéed mushrooms and shaved parmesan cheese.
Recipe by Lina Jebeile, The Lebanese Plate