Creamed Kale and Mushroom Toasts Recipe

Name: Creamed Kale and Mushroom Toasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound kaletough stems and inner ribs removed, leaves coarsely chopped; Sixteen 1/2-inch-thick slices of brioche; 6 tablespoons unsalted butter; 1/2 cup minced shallots; 1 garlic clove, minced; 1 teaspoon coarsely chopped thyme; 3/4 pound mixed mushrooms, such as cremini, oyster and shiitake, stemmed and thinly sliced; 1 tablespoon dry sherry; 1/2 cup heavy cream; Salt; Freshly ground pepper; 1 tablespoon chopped flat-leaf parsley

Servings: persons

3/4 pound kaletough stems and inner ribs removed, leaves coarsely chopped
Sixteen 1/2-inch-thick slices of brioche
6 tablespoons unsalted butter
1/2 cup minced shallots
1 garlic clove, minced
1 teaspoon coarsely chopped thyme
3/4 pound mixed mushrooms, such as cremini, oyster and shiitake, stemmed and thinly sliced
1 tablespoon dry sherry
1/2 cup heavy cream
Salt
Freshly ground pepper
1 tablespoon chopped flat-leaf parsley

1
Bring a large saucepan of water to a boil.
2
Add the kale and cook until just tender, about 2 minutes.
3
Drain, pressing out the excess water.
4
Using a 1 1/2-inch round cookie or biscuit cutter, punch out 32 rounds from the brioche slices (you can save the scraps to toast and grind for bread crumbs).
5
In a large skillet, melt 2 tablespoons of the butter.
6
Add half of the brioche rounds and toast over low heat, turning once, until golden, 3 minutes.
7
Transfer the rounds to a work surface.
8
Wipe out the skillet.
9
Add 2 more tablespoons of butter and let it melt.
10
Add the remaining brioche rounds and toast.
11
Wipe out the skillet and melt the remaining 2 tablespoons of butter in it.
12
Add the shallots, garlic and thyme and cook over moderate heat, stirring, until softened, about 4 minutes.
13
Add the mushrooms and cook until just tender, about 5 minutes.
14
Add the kale and cook, stirring, for 2 minutes.
15
Add the sherry and cook until evaporated.
16
Add the cream, season with salt and pepper and cook until thickened, about 5 minutes.
17
Stir in the parsley.
18
Spoon the mixture onto the toasts and serve warm.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 pound kaletough stems and inner ribs removed, leaves coarsely chopped, Sixteen 1/2-inch-thick slices of brioche, 6 tablespoons unsalted butter, 1/2 cup minced shallots, and more.

Yes, Creamed Kale and Mushroom Toasts falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamed Kale and Mushroom Toasts

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