Pan Roasted Mushroom Salad With Wilted Kale Recipe

Name: Pan Roasted Mushroom Salad With Wilted Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 2 anchovy fillets, packed in oil; 1 large garlic clove, sliced paper thin; Pinch of red pepper flakes; 4 shiitake mushrooms, cleaned, stemmed; 1 large portobello, cleaned, stemmed, cut into 1/2 inch thick slices; 1-2 kale leaves, thoroughly washed (do not dry), stemmed, leaves torn into 1 to 2-inch pieces (for 3 cups); 1 lemon wedge (if using Meyer lemon, don't squeeze all the juice - just about half from the wedge); Handful of fresh basil leaves or Italian parsley sprigs; Drizzle of white truffle oil or walnut oil; Drizzle of sherry vinegar if using walnut oil

Servings: persons

2 tablespoons extra virgin olive oil
2 anchovy fillets, packed in oil
1 large garlic clove, sliced paper thin
Pinch of red pepper flakes
4 shiitake mushrooms, cleaned, stemmed
1 large portobello, cleaned, stemmed, cut into 1/2 inch thick slices
1-2 kale leaves, thoroughly washed (do not dry), stemmed, leaves torn into 1 to 2-inch pieces (for 3 cups)
1 lemon wedge (if using Meyer lemon, don't squeeze all the juice - just about half from the wedge)
Handful of fresh basil leaves or Italian parsley sprigs
Drizzle of white truffle oil or walnut oil
Drizzle of sherry vinegar if using walnut oil

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.

587

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 11 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 2 anchovy fillets, packed in oil, 1 large garlic clove, sliced paper thin, Pinch of red pepper flakes, and more.

Yes, Pan Roasted Mushroom Salad With Wilted Kale falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pan Roasted Mushroom Salad With Wilted Kale

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