Creamy Mushrooms and Kale

TOTAL TIME: 35 min
Prep: 10 min
Inactive Prep: --
Cook: 25 min
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 1 1/4 pounds mixed mushrooms, wiped clean (recommended: shiitake, porcini, cremini)
  • 1/4 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
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Directions

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 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 2. Add the cream to the mushrooms in the pan and reduce heat, let the flavors combine a few minutes and cream thickens. Serve the mushroom dish garnished with a few grates of cheese.

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3

Newest Ratings and Reviews

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  • on August 06, 2011

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    This is one of the first Rachel Ray reciepes
    that is an absolute bomb. Don't try that at home.
    YUK!

    people found this review Helpful.
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  • on July 13, 2011

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    This recipe was okay, the rest of the meal was fantastic!

    people found this review Helpful.
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  • on June 05, 2011

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    very unique flavor, doesn't reheat well though

    people found this review Helpful.
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