1. Add olive oil to a cast-iron pan and heat to medium-high. While the pan heats up, prep your mushrooms. If using oyster mushrooms, cut off the bases. If using hen-of-the-woods, slice into steaks.
2. Saute the mushrooms for 3-5 minutes until they are fully browned, then flip and saute the other side for another 3 minutes or until the edges are slightly crispy. Season each side with salt and pepper.
3. Butter the sourdough pieces and add to to a pan. Toast until golden brown.
4. Remove the bread from the pan, and while the bread is still warm, spread the cambert cheese across the top of each slice. If needed, warm the cambert ahead of time the oven or microwave to ensure the consistency is creamy and spreadable.
5. In a small bowl, whisk together the BeeMaid Honey, miso paste, soy sauce, and olive oil together until fully combined.
6. Stack the crispy mushrooms on top of the cheese and lightly brush with the honey miso-dressing. Top with fresh parsley and enjoy!
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