Miso Butter Mushrooms and Cavolo Nero on Toasted Ciabatta - Chef Recipe by Jason Roberts.

Ingredients

200g Australian white cup mushrooms, sliced 1 cm
1 heaped tsp miso, softened in 2 Tbs water
50g butter
2 cloves garlic
2 tsp soy
4 leaves cavolo nero
2 thick slices of ciabatta
3 Tbs extra virgin olive oil
Salt and pepper to season

Method

Slice or quarter mushrooms to a 1cm thickness.

Prepare 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.

Credits: Australian Mushrooms

Photo Credits: Australian Mushrooms