Take about 15-20 button mushrooms and slice. Melt some salted butter in a fry pan with olive oil, add 1-2 cloves of crushed garlic and toss in the mushies. Cook on a low-med heat until the mushies are soft and glossy.
Throw in around 1000g of thinly sliced Havarti cheese and wait for it to melt. Once melted sprinkle over a small hanfdul of finely grated Parmesan. Once the cheeses have melted, give the while lot a nice toss/stir.
Take some dry toast (sourdough would work really well here & you don't beed it buttered as enough butter should have soaked into the mushies) and place some wilted spinach on top. Scoop the mushies on to the spinach topped toast, drizzle with balsamic glaze and black truffle oil garnish with a fancy side cut wedge of lemon and now it's time to indulge!
