Mushroom, Pesto And Goat's Cheese Rolls

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30 g butter

200 g swiss brown mushrooms

sea salt and cracked black pepper

2 sourdough rolls, halved

80 g fresh goat's curd or soft goat's cheese

½ cup (60g) grated Swiss cheese

1 cup basil leaves

¼ cup toasted pine nuts

⅓ cup (25g) finely grated parmesan

1 clove garlic, crushed

½ cup (125ml) olive oil

sea salt flakes

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