BALSAMIC MUSHROOMA ON TOAST

Ingredients

• 2 thick slices of sourdough bread
• 3 tbsp extra-virgin olive oil, plus extra for drizzling
• 160g mixed vitamin D mushrooms and oyster mushrooms
• 2 garlic cloves, thinly sliced
• 60g pine nuts
• 2 tbsp balsamic vinegar
• 30g capers, drained and rinsed
• 2–3 sprigs of rosemary
• 160g trimmed cavolo nero, shredded
• sea salt and freshly ground black pepper

Method

1. Toast the Sourdough. Drizzle the slices of bread with oil and set aside.
2. Add 2 tablespoons of oil to the pan and sauté the mushrooms for 5 minutes.
3. Add the garlic and pine nuts to the pan and fry for 2 minutes to colour, then add the vinegar, capers and rosemary and plenty of salt and pepper and cook for a further minute.
4. Finally, stir in the cavolo nero and cook for 2–3 minutes until tender.

Serve the sautéed mushrooms on the golden toast.