Add the butter and olive oil to a frying pan, and set the heat to medium or medium-low (my stove was set to 4 out of 9). When the butter has melted, add the chopped shallots and garlic, and allow them to sweat for a few minutes. If they begin to brown at all, turn the heat down.

Add the chopped mushrooms, along with the nutmeg, salt, and plenty of black pepper. Continue to cook over a medium heat for a further 5-10 minutes, until the mushrooms have cooked down and released their liquid.

Add the creme fraiche, Dijon mustard, lemon juice and parmesan-style cheese, and gently stir until the ingredients have melted together to give a glossy sauce.

When the mushrooms are nearly ready, toast the slices of bread. I toasted mine in a frying pan in a little butter, but you can use a regular toaster if you prefer.

Stir the fresh herbs through the creamy mushrooms, and serve on the toasted bread. If desired, top with some extra black pepper, grated cheese, and/or fresh herbs.