- 8 large field mushrooms - peeled and destalked
- 300g Cavolo Nero - stripped and washed
- 50ml vegetable oil
- 4 thick slices of sourdough
- 150ml veg stock
- 2cm piece of grated ginger
- 1 clove of grated garlic
- 1 tsp grape molasses
- 1 tbs white miso paste, diluted with 50ml of the vegetable stock
- 4 tsp sushi vinegar
Preheat oven to 180°C
1. Heat the 100ml of vegetable stock to a simmer, add the ginger and garlic and infuse for 4 minutes.
2. Add the remaining dressing ingredients and simmer for a further minute before turning off the heat.
3. Place the field mushrooms on a baking sheet, skin side down and place one tablespoon of the dressing in each mushroom, place into the preheated oven for 8-10 minutes until cooked.
4. Place a medium saucepan onto the heat, add the oil, Cavolo Nero and cook down until tender. Add 4 tablespoons of the dressing and stir through the Cavolo Nero. Remove from heat.
5. Toast the sourdough on both sides and top with the mushrooms, Cavolo Nero and spoon any remaining dressing before serving.
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