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.