This is one of those dishes where my 6-year-old will yell from upstairs, “Mommy, what are you making?!? It smells sooooo good down there!” That girl loves to eat good food, and I love to make it, which makes us a perfect match. This recipe is also the only time I’ve ever seen my 8-year-old actually eat mushrooms and somewhat enjoy them. See, even though I know she “doesn’t like” mushrooms, I make them anyway and just try to serve them different ways in different dishes. And once in a blue moon, all that hard work pays off when they eat (and enjoy) something new – score!
Weeknight Mushroom and Kale Pasta
- 8 ounces whole-wheat pasta - boiled and drained according to pasta directions
- 1 ounce mushrooms - dried
- 2 tablespoons butter
- 2 shallots - diced
- 3 cloves garlic - minced
- ½ cup white wine
- 2 cups kale - with big stems removed and cut into strips
- ¾ cup heavy cream
- ¼ teaspoon salt
- pepper - to taste
- 1/3 cup parmesan cheese - freshly grated
In a small pot, add the dried mushrooms and cover with water (minimum of 1 ½ cups). Bring to a boil and cook until the mushrooms have softened, about 3 to 4 minutes. Drain while reserving 1 cup of the cooking liquid. Dice the cooked mushrooms (I do this by using culinary scissors).
In a sauté pan over medium heat, melt the butter. Add the shallots, mushrooms, and garlic to the pan and cook while stirring for 2 to 3 minutes.
Pour in the white wine and turn up the heat so the mixture comes to a boil. Cook until the wine almost completely boils off, about 3 to 4 minutes (if you are doubling this recipe, it will take longer).
Pour in the 1 cup of the reserved mushroom cooking liquid and cook until reduced by half.
Turn the heat back down to medium and add the heavy cream, kale, salt, and pepper to the pan. Cook until the sauce thickens, 2 to 3 more minutes. Fold in the noodles, garnish with Parmesan, and serve.
We recommend organic ingredients when feasible.