Creamy Mushrooms and Kale


  • 1 ¼ pounds mixed mushrooms, wiped clean (recommended: shiitake, porcini, cremini)
  • ¼ cup extra-virgin olive oil
  • 3 to 4 large cloves garlic, thinly sliced or finely chopped
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons very thinly sliced fresh sage leaves
  • 1 bundle black kale, lacinato or dinosaur kale, washed, stripped and shredded or chopped
  • Salt and freshly ground black pepper
  • + 4 more ingredients
    • Freshly grated nutmeg
    • About ½ cup Marsala wine
    • About ½ to 2/3 cup cream
    • Freshly grated pecorino cheese

1. Stem and slice or coarsely chop the mushroom blend. Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat. Add the mushrooms to the pan and brown 10 minutes, then add in the garlic, thyme, and sage, stir 2 to 3 minutes, then add the kale and cook until just wilted. Season ...

View full recipe at SpringPad


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