Creamy Mushrooms and Kale

Name: Creamy Mushrooms and Kale
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters About cream; 2 Tbsps very thinly sliced fresh sage leaves; 2 Tbsps chopped fresh thyme; 3 large cloves garlic, thinly sliced or finely chopped; 1 bundle black kale, lacinato or dinosaur kale, washed, stripped and shredded or chopped; 118 milliliters About Marsala wine; 567 grams mixed mushrooms, wiped clean (recommended: shiitake, porcini, cremini); 6 servings Freshly grated nutmeg; 59 milliliters extra-virgin olive oil; 6 servings Freshly grated pecorino cheese; 6 servings Salt and freshly ground black pepper

Creamy Mushrooms and Kale

Need a gluten free, primal, and vegetarian main course? Creamy Mushrooms and Kale could be an excellent recipe to try. This recipe serves 6. One serving contains 350 calories, 13g of protein, and 26g of fat. From preparation to the plate, this recipe takes around 35 minutes. Head to the store and pick up nutmeg, sage leaves, pecorino cheese, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Stem and slice or coarsely chop the mushroom blend.

Ingredients you will need

Mixed Mushrooms

Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

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 with salt, pepper, and a few grates of nutmeg. Stir a few minutes more, then add in the Marsala and reduce the liquid by half, another minute or

Ingredients you will need

Mushrooms