Preheat the oven to 180 degrees. Peel the mushrooms but leave them whole. Place them in a roasting tray, sprinkle with the sherry vinegar, season well and roast for 15-20 minutes until they are soft and juicy. Mix the mashed avocado with the tamari, tabasco and sesame oil and set aside.

Now poach the eggs. Fill a frying pan with water and bring to the boil. Add the white wine vinegar and bring the pan down to a very gentle simmer.

Crack the eggs into a cup as it’s easier to pour them into the water this way, rather than cracking an egg over steaming water (Ouch!). The water should be barely bubbling, hardly simmering.

Cook for 1½-2 minutes before removing them with a slotted spoon and gently drying them with kitchen paper. Plate one egg onto each mushroom, top with the avocado mash and season with the furikake before serving.