Method:

Slice the mushrooms in half lengthways. Using a fork, score the flesh into strands that you can pull off the mushrooms. Place the strands in a large mixing bowl.

In a small bowl or jug, combine the sesame oil, miso paste, Worcestershire sauce, agave syrup, lime juice and water, and whisk to a thick glaze. Pour the glaze over the mushrooms, add the crushed garlic and stir to combine. Set aside while you prepare the rest of the dish, or place in the fridge for up to 24 hours.

Wash and dry the kale. Pull the leaves off the stem, chop into bite-sized pieces and place in a mixing bowl with half the Cashew Cream (or 250 ml olive oil). Using your hands, massage the kale to soften the leaves and incorporate the Cashew Cream. Place in the fridge while you heat the mushrooms (or for up to 2 hours beforehand).

Heat 1–2 Tbsp oil in a large pan over medium heat and fry the onions until translucent (± 5 minutes). Add the stock, one tablespoon at a time, and cook until the onions are caramelized and golden brown. Add more oil if necessary, then add the glazed mushrooms and fry for 5–8 minutes, pressing down lightly so the mushrooms cook slowly and release their water. You can add small amounts of remaining glaze to the pan to help the mushrooms brown. Keep warm.

Now let’s plate this beauty. Toast the sourdough on a sandwich press or ridged grill pan. Top one side of each slice with Chunky Guacamole and add a generous portion of kale and 2–3 Tbsp of warm mushroom-onion mix. Drizzle with Cashew Cream. Serve any remaining kale as a side salad with cucumber, tomatoes and microgreens.