Cut the bread into 1–1.5-cm thick slices. Heat a ridged skillet and grill the bread slices on both sides until lightly toasted (you don’t need to use any oil). Keep to one side.

Melt the butter in a pot. When the butter foams add the mushrooms. Cook the mushrooms on high heat, until cooked, stirring all the time. Add the cream and season with salt and pepper. How much cream you use depends on how rich and creamy you want the dish to be.

To serve, place the bread onto a plate and spoon over the warm creamy mushrooms. Garnish with the rocket leaves and grind over some black pepper. Serve immediately.

Tip:

For a light lunch, you may want to add some shaved Parmesan cheese to the dish and serve it with a lightly dressed green salad.