Toast the sourdough. Drizzle the slices of bread with oil and set aside.
Add 2 tablespoons of oil to the pan and sauté the mushrooms for 5 minutes.
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.
Finally, stir in the cavolo nero and cook for 2-3 minutes until tender.
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.