Creamed Mushrooms with Kale


I’m still loving kale and having fun figuring out different ways to incorporate it into my meals.  This dresses it up quite a bit and tastes flavorful and rich.  It’s a hearty side dish, that pairs well with most protein.

Creamed Mushrooms with Kale

  • 1 lb mushrooms, sliced
  • 1 lb kale, washed and chopped
  • 1/4 cup olive oil/butter
  • 3 cloves garlic, minced
  • 1/4 cup broth
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup cashew cream or heavy cream
  • 1/4 cup freshly grated parmesan cheese (opt)
  1. Heat a large saucepan with the olive oil or butter.  (I  like to use a little bit of both)
  2. Add your mushrooms and garlic. Saute for about 2-3 minutes.
  3. Mix in your chopped kale.  Season with salt and pepper.
  4. Add broth.  Saute until tender, about 5-7 minutes.
  5. Stir in vinegar.  Remove from heat.
  6. Add the cream and parmesan cheese.
  7. Serve warm.  Top with extra parmesan cheese.

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5 Responses to Creamed Mushrooms with Kale

  1. Kristen says:

    Thanks for the recipe! Looks great! At which point to do add/use the broth?

  2. leah says:

    I love that this has a good bit of protein built in with the cashew cream! Can’t wait to try it.

  3. Allison M. says:

    I’m so excited to have found your inspired website! There are several recipes here that I’ve just got to try. We seem to be in complete agreement about which foods to eat and which to avoid. I don’t have Crohn’s but I had debilitating migraines for 34 years (about 2/3 of the time) until I tried going gluten-free. Now I have none. I had additional health improvements by eliminating dairy.

    Which brings me to my question: what’s cashew cream?

    • Michelle says:

      Allison,
      I’m sorry you have had to deal with migraines, I just can’t imagine. I’m so glad that you figured out what was causing them! It must be such a relief. Cashew cream is equal parts soaked raw cashews to water, mixed in a blender. It forms this amazing “cream”. I use it in just about everything, from my morning coffee, to desserts and in savory dishes like this. It keeps in the fridge for a week and freezes well too. It is a staple here.
      ~Michelle

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