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Preheat the oven to 200°C/ 180°C Fan/gas mark 6/400°F. Put the mushroom stalk side up on a small baking tray or dish. Mix the butter, garlic and parsley together with a pinch of sea salt and spread over the gilled underside of the mushroom.
Cook for 20 minutes, or until the garlicky, buttery juices are oozing and mingling with the black juices from the mushroom.
Cut open your roll and smear the cut side of the bottom piece all over the baking sheet to soak up the pungent juices.
Smear with Dijon mustard, top with the mushroom, sprinkle with more salt if wished, a squeeze of lemon juice and add some chopped lettuce, as you like. Sandwich with the top part of the roll (if there are any juices left in the tin or dish, dunk this too) and bite in exquisitely.