BALSAMIC MUSHROOMA ON TOAST | Make it a Mushroom Moment

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.