- Serves: 2
- Preparation: 10 minutes
- Cooks In: 10 minutes
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Ingredients
Method
Slice or 1⁄4 mushrooms to a 1cm thickness.
Prepare the Cavolo Nero by shredding thicker stems finely with a sharp knife, and tearing leaves into smaller pieces, blanch in boiling salted water for a minute and a half .
Heat frying pan, add the olive oil and garlic, cook till garlic starts to lightly fry before adding the sliced mushroom and butter, sauté for a minute before adding the miso slurry, Cavolo Nero and soy sauce. Toss gently and set aside.
Toast the ciabatta slices brushed with olive oil.
To serve. Place 1 piece of toast on the plate, Spoon the mushrooms and Cavolo Nero over the toast and season with a little salt and pepper.
Drizzle olive oil over the mushrooms.
Serve immediately.
Ingredients
Directions
Slice or 1⁄4 mushrooms to a 1cm thickness.
Prepare the Cavolo Nero by shredding thicker stems finely with a sharp knife, and tearing leaves into smaller pieces, blanch in boiling salted water for a minute and a half .
Heat frying pan, add the olive oil and garlic, cook till garlic starts to lightly fry before adding the sliced mushroom and butter, sauté for a minute before adding the miso slurry, Cavolo Nero and soy sauce. Toss gently and set aside.
Toast the ciabatta slices brushed with olive oil.
To serve. Place 1 piece of toast on the plate, Spoon the mushrooms and Cavolo Nero over the toast and season with a little salt and pepper.
Drizzle olive oil over the mushrooms.
Serve immediately.
