Pan Roasted Mushroom Salad With Wilted Kale

  1. Heat olive oil in a 10-inch skillet. When hot, add anchovies, gently breaking them apart with a wooden spoon. Sprinkle a pinch of red pepper flakes and add garlic. Cook until fragrant, moving garlic around so it does not burn.
  2. Pushing garlic slices to the outer edge of the pan, add shiitakes, cap side down. Add Portobello slices. Cook mushrooms for 2 minutes, undisturbed. Turn shiitakes over. Cook Portobello slices for a minute more before flipping. After two more minutes, when mushrooms have released their liquid, transfer mixture to a bowl.
  3. Add torn kale leaves to hot skillet and move around with wooden spoon. Kale pieces should turn bright green and begin to wilt from residual water. If leaves are dry and not wilting, sprinkle with a flick of water from your fingers. Squeeze lemon over leaves, stirring. Leaves will brown a little. This is okay.
  4. Transfer kale to a serving plate. Arrange mushrooms and garlic over leaves. Tear basil (or parsley) over mushrooms. Drizzle with white truffle oil (or walnut oil and sherry vinegar - also lovely!). Enjoy by yourself or share with other mushroom lovers.

extra virgin olive oil, anchovy, garlic, red pepper, shiitake mushrooms, portobello, kale, lemon, handful of fresh basil leaves, drizzle of white truffle oil, drizzle of sherry vinegar if using walnut oil

Taken from food52.com/recipes/11155-pan-roasted-mushroom-salad-with-wilted-kale (may not work)

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