Large field mushrooms, strips of cavolo nero, fresh sourdough and an umami dressing with ginger, garlic and grape molasses. Order for breakfast in the Beach Hut, or find the recipe below.
Serves four
Mushrooms
8 large field mushrooms - peeled and destalked
300g Cavolo Nero - stripped and washed
50ml vegetable oil
4 thick slices of sourdough
Dressing
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