Market Recipe: Spicy Gingered Mushrooms & Kale

Spicy Gingered Mushrooms & Kale
By Market Chef Maggie Perkins

1 tablespoon neutral cooking oil
1 bunch scallions, sliced greens and whites
4 cloves garlic, sliced
1 pint mixed mushrooms, sliced thick (Hi-Fi Mycology)
1 tablespoon toasted sesame oil
1 bunch kale, de-stemmed and chopped
2 thumbs fresh ginger, peeled and grated
1-2 teaspoons cracked red pepper flakes
1 teaspoon rice wine vinegar
Salt, to taste
Heat neutral cooking oil in a large, heavy pan over medium heat. Add scallions, sautéinguntil wilted. Add sliced garlic and sliced mushrooms, sautéing until mushrooms are tender, adding sesame oil as needed, and any remaining oil added with kale, following. Stir in ginger, red pepper flakes, and rice wine vinegar, tossing to mix and coat well. Adjust seasonings, salting as needed. Serve warm

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