1. Fry some sliced mushrooms with a little dried thyme & sea salt then set aside.
2. Roughly chop a handful of nettles per person, rinse and cook in residual water for 3-4 minutes.
3. Add a little butter or oil to pan and fry for a further 3-4 minutes.
4. Warm through the mushrooms,
5. Season nettles with lemon juice, chilli powder and sea salt,
6. Lift onto hot buttered sourdough toast and top with plenty of mushrooms.