Introduction

In Greece, the classic fricassee recipe involves some kind of meat (lamb, goat, veal or chicken) and greens, usually lettuce. Here, I replaced meat with mushrooms and lettuce with kale (your favourite!). Super easy, super quick and super tasty, try it!

Materials

  • 200g portobello mushrooms, cut in 0.5cm slices
  • 200g kale (weight with stalks), roughly chopped leaves
  • 3-4 spring onions, cut in 0.5cm rounds
  • 1x leek, cut in 0.5cm rounds
  • 2x garlic gloves, crushed
  • 10g parsley, chopped
  • 10g thyme, leaves picked off the stalk
  • 1x shallot, thinly chopped
  • 800ml vegetable stock
  • Olive oil
  • Salt and pepper

It works with any type of mushroom!

Method

Heat about 2x tablespoons of olive oil in a deep pan and add the shallot, leek and spring onions with some salt. Gently fry in medium-low heat for 8-10min until soft and with a bit of colour. Add the garlic and fry for another 2min.

Increase the heat slightly to medium-high and add the chopped mushrooms with some salt and pepper. Fry for about 4-5min until they have released their moisture and have some colour.

In the meantime, wash the kale, cut/strip the leaves off the hard stalks and roughly chop them. Add the leaves into the pan with the mushrooms in batches and mix well after each addition. Cook for about 3-4min until the kale is wilted and has a bright green colour.

Add the vegetable stock (preferably hot), bring everything to a boil, turn down the heat to medium-low and cook for 10-15min covered.

Add the chopped herbs, mix and serve!

By the end of the cooking time you want to have some liquid left in the pan!

Discussion-Conclusion

Ok I must admit, the thyme idea was genius (I tap myself on the shoulder lol)! But seriously it really works! It is a different recipe, very easy and quick to make, plus you can use the kale you have no idea what to do with! The ratio 1:1 of mushrooms to kale works well without the kale overpowering the mushrooms. Of course you can play with the ratios if you want it more ‘mushroomy’. The timings I suggest is for the kale to have a bit of a bite. If you want more of a softer texture you can cook it for a bit longer. Again definitely don’t omit the thyme as it takes it to another level!

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