Warm Kale and Caramelized Wild Mushroom Salad — South Mill Mushrooms Sales

Name: Warm Kale and Caramelized Wild Mushroom Salad — South Mill Mushrooms Sales
Total time: 25 min
Ingredients: ½ cup (120ml) extra-virgin olive oil, divided; 1 pound (450g) assorted cultivated and/or wild mushrooms (cremini, shiitake, oyster, chanterelle, porcini, etc.), trimmed of woody stems and thinly sliced; 1 tablespoon (15g) unsalted butter; Kosher salt; freshly ground black pepper; 2 medium shallots, thinly sliced (about ½ cup); ¼ cup (60ml) dry sherry; 4 cups (5 ounces; 140g) baby kale (or use large kale, cut out and discard the rib and finely shred the leaves); 3 tablespoons (45ml) sherry vinegar; 2 teaspoons (10ml) Dijon mustard; 2 teaspoons (10ml) honey; 3 ounces (85g) fresh goat cheese, crumbled (optional)

southmill.com

Warm Kale and caramelized wild mushroom salad. Mushrooms are incredibly versatile. Here, we sauté them until deeply golden brown, then pair their savory flavor with hearty kale leaves and a nutty...

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Ingredients

½ cup (120ml) extra-virgin olive oil, divided
1 pound (450g) assorted cultivated and/or wild mushrooms (cremini, shiitake, oyster, chanterelle, porcini, etc.), trimmed of woody stems and thinly sliced
1 tablespoon (15g) unsalted butter
Kosher salt
freshly ground black pepper
2 medium shallots, thinly sliced (about ½ cup)
¼ cup (60ml) dry sherry
4 cups (5 ounces; 140g) baby kale (or use large kale, cut out and discard the rib and finely shred the leaves)
3 tablespoons (45ml) sherry vinegar
2 teaspoons (10ml) Dijon mustard
2 teaspoons (10ml) honey
3 ounces (85g) fresh goat cheese, crumbled (optional)