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.
