Mushroom and Kale Tartine (on Toast)
 
 
Creamy mushroom and kale spooned over toast
Author:
Ingredients
  • (v) indicates vegan substitute
  • (gf) indicates gluten-free substitute
  • 3-4 cups assorted mushrooms (cremini, shitake and porcini would be a good blend)
  • 2 large handfuls of kale (about 3 cups)
  • 1 medium shallot, chopped
  • 1 medium garlic clove, minced
  • 2 Tablespoons unsalted butter or olive oil (v), plus 1 more Tablespoon
  • 2 Tablespoons dry sherry, or vermouth or white wine
  • ¼ cup of heavy whipping cream (must be cream, not milk.) or coconut cream (v)
  • Sea salt and pepper, to taste
  • 2-4 slices of toasted bread or 1-2 cups cooked polenta (gf) (v)
  • or 1-2 cups cooked pasta (v)
  • Fried or poached eggs (optional)
  • 2-3 Tablespoons grated Parmesan cheese (optional)
Instructions
  1. Wash mushrooms by wetting a towel and lightly wiping the mushroom to remove any dirt.
  2. Slice off stems so that the mushroom sits flat on your cutting board, then slice thickly (or thinly, if you desire. )
  3. Remove the center stalk from the kale leaves and chop kale into bite-size pieces.
  4. Melt 2 Tablespoons butter or oil in a large frypan over medium heat.
  5. Add shallots and sauté until translucent, about 4 minutes.
  6. Add sliced mushrooms to the pan with a pinch of salt and stir to coat with butter and shallots. Spread out in the pan so that they do not overlap. Cook over medium heat, occasionally stirring. You should hear ta gentle sizzle in the pan. A fast crackle is too hot, no sound is too low.
  7. Continue to cook and turn over mushrooms until they start to brown, about 8-10 minutes, depending on how thick you cut your mushrooms. Mushrooms cook in phases. First, they sweat and release their liquid, the liquid is cooked off and dissipates, then the mushrooms begin to brown.
  8. When mushrooms are lightly browned, add garlic and stir around for about 30 seconds until it is aromatic.
  9. Add the additional Tablespoon of butter or oil to the pan and melt, or heat for about a minute.
  10. Add kale and stir to combine.
  11. Add the sherry and stir to coat mushrooms and kale. It should create a steam burst when first added. Continue to gently bubble until all of the liquid is absorbed.
  12. Add the cream and stir to combine. Bubble the creamy mixture over medium heat until cream starts to thicken and kale softens.
  13. Season to taste with salt and pepper, or grated Parmesan cheese.
  14. Serve spooned over toasted bread. Top with a fried or poached egg, if desired.
Notes
To serve as an appetizer, chop mushrooms into a medium dice instead of slicing, add 2 Tablespoons parmesan cheese at the end and spoon over toasted bagette slices.

To serve over pasta or polenta, you may want to add an extra ¼ cup of cream and/or thin the sauce a bit with the pasta cooking water before mixing with the pasta. Finish with Parmesan cheese.
Recipe by FamilyandForks at https://www.familyandforks.com/mushroom-kale-tartine-toast/