Heat a large frying pan over medium-high heat until hot. Add the oil and mushrooms and cook, shaking the pan often, for 3-5 minutes or until the mushrooms are light golden. Remove the pan from the heat and add the herbs, stir to combine.

Spread the goats cheese over the warm toasted sourdough, top with rocket and mushrooms, drizzle with a little extra virgin olive oil, season with salt and pepper and serve.