Campanelle with Mushrooms + Kale – Flour + Water Foods
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Ingredients
- 1 box Flour+Water Campanelle Pasta
- 3 tbsp. extra virgin olive oil
- 1 (8 oz.) container “chef’s sample” mixed mushrooms, chopped
- 1 shallot, thinly sliced
- 8 garlic cloves, thinly shaved
- 2 bu. Dino kale, stems removed + leaves rough chopped
- ½ cup white wine
- 4 thyme sprigs, leaves picked
- ¾ cup heavy cream
- 1 cup vegetable stock
- 4 tbsp. butter
- 1 tbsp. sherry vinegar
- TT kosher salt
- 2 oz. parmigiano reggiano, finely grated
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