Chop the mushroom and add to a frying pan with the truffle oil and one clove of crushed garlic. Saute over a medium heat until soft and cooked. Once the mushrooms are cooked, add the sundried tomatoes and continue to cook for a further minute.
In a small sauce pan, warm the tomato passata, water, stock cube and the remaining garlic. Season with salt and pepper and the dried herbs. Bring to a simmer and cook for 5 minutes, or whilst you make the toastie.
Heat a griddle or frying pan on the hob over a low flame Spread two of the halves of toast lightly with mustard. Top with the cheese and the cooked mushrooms, then brush with a little extra truffle oil and grill on both sides until golden. Serve the truffle mushroom melt with the tomato soup.
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