Braised Mushrooms with Buttered Pasta & Roasted Kale

While visiting my parents in Indiana, we cooked some amazing dinners, and this dish was a stand-out! It is so delicious and simple! Pair it with the 2020 Grenache or the 2022 Red Wine Blend.

INGREDIENTS

• 1 1/2 lbs mixed fresh mushrooms

• 4 cups of de-stemmed kale

• 1 orange

• 1 lemon

• 4 tablespoons of olive oil

• 3 garlic cloves, crushed

• 1 tablespoon of fresh thyme (or 1 tsp dried)

• 1 cup reduced-sodium chicken broth

• 1 teaspoon salt

• 9 ounces of pasta

• 2 tablespoons butter

• 2 tablespoons of chopped parsley

• 1/2 cup grated parmigiana reggiano cheese

• Black pepper to taste

DIRECTIONS

Preheat oven to 425°F. Bring a large pot of water to a boil. Tare kale and place on baking sheet. Top with 1 tablespoon of olive oil. Roast in oven for 5-10 minutes until tender and crisp. Top kale with juice from 1/2 lemon and season with salt to taste. Set aside. Slice mushrooms in halves or quarters. Heat the remaining olive oil in a large saucepan over medium heat. Add garlic, mushrooms, and thyme, tossing until garlic begins to soften. Add broth and salt. Cover and simmer for 7 minutes. Cook pasta according to package. Drain and put back in pan, or in large serving dish. Stir in butter and parsley. Zest 1/2 orange and add to pasta. Add mushrooms and kale. Season with black pepper to taste. Top with cheese and serve.

Recipe inspired by relishmag