Roasted Shitake Mushrooms

This is so simple and delicious. I've made this in the oven and on the stovetop. And using whichever wine I happened to have open. And then we've had the mushrooms as a side or chopped into fresh pasta with olive oil and a kale citrus salad on the side!

12 ounces shitake mushrooms, stems removed
1/4 c wine, white or red
2 T olive oil
2 cloves garlic sliced
Several sprigs fresh thyme
Salt & pepper

Sprinkle pan with wine, olive oil and garlic. Add mushrooms, cap side down.Toss thyme, salt & pepper on top. Cook for ~20 minutes turning once.

Caramelized Shallot Gravy

I don't know why I always used to make mushroom gravy. This is much better.

2 T olive oil
4 cups shallots thinly sliced
1 bay leaf
pinch salt
1 tsp fresh thyme
2 T flour
2 c vegetable broth
1/2 c white wine
1 tsp brown sugar
1/2 tsp stoneground mustard
1/4 tsp white wine vinegar
1 tsp soy sauce
salt & pepper

Heat olive oil and add shallots, bay leaf and salt. Saute 20 minutes until shallots are deep brown, stirring often. Mix in thyme and flour. Stir two minutes until flour is absorbed and beginning to color. Add broth and wine. Bring to a boil over medium heat, stirring constantly. Stir in brown sugar and mustard. Simmer 5 minutes or until thickened, stirring often. Mix in vinegar and soy sauce. Add salt and pepper to taste.

Kale Citrus Salad

slightly dependent on the quality of the citrus..

1 bunch lacinato kale, shredded (thinly sliced)

1 navel orange, thinly sliced

1 blood orange, thinly sliced

1 apple, thinly sliced

1/4 c sliced almonds, toasted

3 T red wine vinegar

1 T stoneground mustard

1/2 T maple syrup

1/3 c olive oil

1 T lemon juice

salt & pepper

Combine vinegar, mustard, maple syrup, olive oil and lemon juice in a large bowl. Whisk. Add kale and massage until broken down. Stir in fruits and almonds. Salt and pepper to taste. 

Kale, Cauliflower and Tahini salad

Obsessed with this salad right now. Clara is also a fan. 

1 bunch kale, coarsely chopped

1 head cauliflower, chopped

1/2 c currants

1/4 c pine nuts

2-3 T goddess dressing

1 T lemon juice

2 T olive oil

salt and pepper

Heat oven to 450.Toss cauliflower with 1 T olive oil, salt and pepper and spread on roasting pan. Roast 10-20 minutes, stirring once, until browned. Toast pine nuts till lightly browned.

Put kale, 2 T goddess dressing, 1 T lemon juice and 2 T olive oil in large bowl. Massage kale until dressing is combined. Add currants, pine nuts and cauliflower. Stir. Add salt and pepper to taste.