Balsamic Mushrooms On Toast
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Balsamic Mushrooms On Toast

Doctor and health food guru, Dr Rupy runs a cooking channel – The Doctor’s Kitchen – promoting the idea food is the most powerful medicine out there. He has also published three successful cookbooks while being a qualified GP. Ideal for both flexitarians and vegetarians, his range of dishes caters all tastes, including this easy and delicious midweek supper...
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Serves
2
Total Time
15 Minutes
Ingredients
2 thick slices of sourdough bread
3 tbsp of extra virgin olive oil, plus extra for drizzling
160g of mixed vitamin D mushrooms and oyster mushrooms
2 garlic cloves, thinly sliced
60g of pine nuts
2 tbsp of balsamic vinegar
30g of capers, drained and rinsed
2-3 sprigs of rosemary
160g of trimmed cavolo nero, shredded
Sea salt & freshly ground black pepper
Method
Step 1

Toast the sourdough. Drizzle the slices of bread with oil and set aside.

Step 2

Add 2 tablespoons of oil to the pan and sauté the mushrooms for 5 minutes.

Step 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.

Step 4

Finally, stir in the cavolo nero and cook for 2-3 minutes until tender.

Step 5

Serve the sautéed mushrooms on the golden toast.

The UK and Ireland Mushrooms Producers has partnered with Dr Rupy to inspire the nation to cook new and flavourful food that highlights the versatility of mushrooms in recipes. For inspiration on how to use tasty mushrooms in an array of meals, head to @madewithmushrooms on Instagram to see the latest creations.

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