Trim and gently clean the mushrooms with a damp cloth or brush. Slice larger mushrooms into even pieces so all cook evenly; leave small varieties whole or halved.

Heat a large skillet over medium-high heat. Add the butter and olive oil. When the butter foams, add the chopped shallot and sauté for 1–2 minutes until translucent but not browned.

Add the minced garlic and cook 30 seconds until fragrant. Add the sliced mushrooms in a single layer (work in two batches if the pan is crowded) and let them sit undisturbed for 2–3 minutes to develop color.

Stir the mushrooms and continue to cook for another 4–6 minutes until they are browned and any released liquid has mostly evaporated.

Stir in the chopped thyme, lemon juice, sea salt and black pepper. Taste and adjust seasoning. Remove from heat and set aside, keeping warm.

Avocado smash

Halve and pit the avocados. Scoop flesh into a bowl and mash with a fork until slightly chunky but spreadable.

Add 1 tablespoon lemon juice, 1/2 teaspoon salt and optional chili flakes. Mix to combine and taste; adjust seasoning or lemon as needed.

Toast & finish

Toast the sourdough slices until golden and crisp. You can use a grill pan, skillet or toaster. If using a skillet, brush each side lightly with oil and toast 1–2 minutes per side over medium heat.

Spread a generous layer of the smashed avocado onto each slice of warm sourdough.

Top the avocado with a handful of rocket (arugula) on each slice, then pile the sautéed wild mushrooms evenly across the toasts.

Drizzle each toast with about 3/4 teaspoon sour cream (or dot/smear to taste) and a light drizzle of extra-virgin olive oil. Finish with a sprinkle of flaky sea salt and freshly ground black pepper to taste.

Serve immediately while toast is warm and mushrooms are still warm.