Kale & Mushroom Gratin
- 1-2 cloves garlic, minced
- 1 shallot, diced
- 1 tablespoon olive oil
- 1 lb. (16 oz.) mushrooms, sliced or quartered, cremini or baby bella’s
- 1 large bunch kale, stems removed (I used curly kale)
- handful spinach, optional (I added some in just because I had it on hand)
- 1/4 cup white wine
- 1 cup heavy cashew cream (recipe below)
- 1/2 cup unsweetened almond milk, more as needed
- himalayan salt & cracked pepper to taste
- almond parmesan (a pantry staple)
- farro, barley, brown rice pasta, jasmine or basmati rice
Heavy Cashew Cream
- 3/4 cup cashews (soaked at least 3 hours or overnight)
- 1/2 cup water, slightly more as needed
- juice of 1/2 lemon
Preheat oven to 350 degrees.
Start with your cream. Cashews should be soaked in water, covering them with 2 -3 times the amount of water as they will swell up. Rinse cashews well. Place cashews, water and lemon juice into blender/food processor and blend until smooth and creamy scrapping down the sides as needed. (The magic bullet is a perfect size blender for this job.) Add water two teaspoons at a time as needed to create desired thickness/thinness. Set aside.
Heat oil over medium high heat, add onion, garlic and mushrooms and saute, stirring occasionally until some of mushroom liquid cooks away and they start to brown, I found this to be about 12 minutes or so. Add the white wine and boil for a couple minutes. Then add cream and milk, let simmer for several more minutes. Turn off heat. (If you have time, leave this mixture to steep; the cream and milk will get wonderfully mushroomy.)
Wash and shred your kale. I liked mine to be in smaller pieces. To steam, place in a large pot or wok with cover, cook on low, stirring occasionally until it wilts, about 5 to 10 min. No need to add water as the washing done right before will give enough moisture.
Add kale and a couple tablespoons of almond parmesan to the mushroom-cream mixture. Season with salt and pepper to taste and transfer to a shallow baking dish. Lightly sprinkle a few more tablespoons almond parmesan on top. Cook for about 25-30 minutes, or until golden.
Serve over a bed of farro, barley, brown rice pasta or pasta of choice, jasmine or basmati rice. Top with a tad more almond parmesan and salt & pepper to taste. Enjoy it with the rest of the wine or a nice glass of lemon water.
If you like this you may also enjoy this: Mushroom Bourguignon