- Brush the sourdough with a little olive oil and place under a hot grill or in the toaster.
- Slice the mushrooms and add to a saucepan over a medium heat with the butter, season with salt and pepper.
- When the mushrooms are nearly cooked, throw in a dash of Worcester sauce and add the Greek yogurt, stirring through.
- Once the yogurt is well mixed in place the toast on a plate and pour over the cooked mushrooms.
Serve garnished with some chopped chives or scallions.