Mushrooms are sautéed until deeply golden brown and paired with hearty kale leaves and a nutty sherry vinegar dressing. It's an easy vegetarian meal in a bowl.
Browning the mushrooms creates a rich, earthy flavor that contrasts well with the bright, peppery kale and zingy dressing.Hearty enough for a vegetarian lunch, it’s also a great side dish or first course.
We eventually realized that the problem wasn't with the mushrooms, it was how we'd been cooking them. We'd been treating mushrooms like most other vegetables, when we really should've been cooking them like meat. By searing mushrooms until deeply browned, you can bring out their earthy, meaty, umami-packed flavor, while their interiors remain tender and juicy. Now, we have no conflict—we both love mushrooms and work them into our meals all the time.
The choice of mushrooms is entirely up to you—we almost always start with a basic cremini and then add in whatever varieties pique our interest, from cultivated oyster and shiitake mushrooms to wild chanterelles and black trumpets. Incorporating more than one
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