Place a chargrill pan over a high heat.
Set a frying pan over a medium high heat and add the oil and butter. When the butter melts, add the mushrooms and garlic and cook for 5 minutes or until nicely coloured and tender. Roughly chop the herbs and stir them through. Season well with salt and pepper.
Place the sourdough slices onto the grill and cook on both sides, then transfer to 2 plates. Butter as desired.
Spoon the mushrooms over the toast and serve with roasted cherry tomatoes.