Small handful of flat leaf parsley, finely chopped
Sea salt and freshly cracked pepper
½ tablespoon of freshly picked thyme, finely chopped
1 lemon
4 slices of sourdough, sliced approx 1cm thick and toasted
2 large or 4 smaller King George mushrooms
Extra virgin olive oil
Method
1) Very finely chop the veal and place it into a mixing bowl. Season generously with sea salt, freshly cracked pepper, thyme, a squeeze of lemon and a good drizzle of extra virgin olive oil. Mix with a spoon.
2) Slice the mushrooms lengthways, as thinly as you can.
3) Smear the veal mixture over the toasted bread. Arrange the mushrooms with the veal, add a final squeeze of lemon juice and a drizzle of extra virgin olive oil. Add chopped parsley to finish.
