Crispy Mushrooms & Kale
Hello friends!
Happy Thursday!
I don’t know about you by my garden is really producing a lot of stuff now. Why does it always happen that all of the good vegetables come all at the same time?
Then you have to use all of them super fast!
My mom has a really beautiful garden as well and she has made just about every zucchini dish you could ever imagine.
I had some kale and I needed to use it so I went searching on the interwebs for a good recipe.
I came across the one that I found and honestly I was not expecting the results to be as good as it was.
This dish was AH-mazing!
Fresh, crunchy, creamy, tart…. and healthy! How can you hate it??
A couple of things to help you make this dish tasty…
I modified a few things from the original recipe. The creamy bean puree, I added more garlic, citrus and herbs than the original recipe called for. The original was a bit bland to me so I added some more of the things I like. I noted the original recipe instructions below, but just in case you find the puree to be bland like I did, don’t be afraid to experiment!
Also, I used leeks with the kale instead of scallions. Totally a judgement call, but I had leeks and not scallions…personally I love leeks 100x more anyways.
You really want these mushrooms to get crispy too.
…really important…do not stir the mushrooms too much in the pan while they are cooking… and I cannot express the importance of salting AFTER they cook. Just trust me.
This was a super easy recipe and it really took me no time to whip up. I hope you enjoy it as much as I did!
August 20th Moon Forecast = Waxing Crescent
Crispy Mushrooms & Kale
Course: DinnerDifficulty: Easy2
servings10
minutes20
minutesIngredients
6 Tbsp. extra-virgin olive oil, divided
4 oz. maitake mushrooms, broken into large pieces
4 oz. shiitake mushrooms, cut into ½” slices
Kosher Salt
1 14.5-oz. can cannellini beans, rinsed, drained
2 Tbsp. fresh lime juice, plus wedges for serving
2 garlic cloves, divided
2 leeks, cut in halves
1 bunch Tuscan kale, center ribs and stems removed, leaves torn
½ cup crumbled feta cheese
1 Tbsp. toasted sesame seeds
Directions
- Heat 2 Tbsp. oil in a large skillet over medium-high until shimmering. Add maitake and shiitake mushrooms and cook, tossing occasionally, until browned and crispy, 8–10 minutes. Season with salt and transfer to a plate.
- Meanwhile, purée beans, lime juice, 3 Tbsp. oil, 1 garlic clove (if it’s a large one, you may want to just use half), and 3 Tbsp. water in a blender until smooth, adding more water by the tablespoonful as needed to loosen if it doesn’t want to cooperate in blender. Season with salt.
- Heat 1 Tbsp. oil in same skillet over medium-high. Add scallions and remaining garlic clove and cook, tossing, until just beginning to brown, about 1 minute. Add kale and cook, tossing often, until wilted and crisp-tender, 3–5 minutes. Season with salt. Transfer to plate with mushrooms.
- Divide bean purée between bowls. Top with greens, feta, mushrooms and sesame seeds.
Notes
- Modified from recipe found here: https://www.bonappetit.com/recipe/crispy-mushrooms-with-creamy-white-beans-and-kale
2 Comments
angiesrecipes
Crisp mushrooms and creamy bean base….a great combo of flavours and textures.
RavieNomNoms
It was delicious!