Creamy Mushrooms & Kale

An interesting combo of mushrooms and kale enhanced with fresh herbs in a creamy wine sauce makes a pleasing side dish.


  • 1 1/4 pounds mixed mushrooms (such as shiitake, porcini, and cremini)
  • 1/4 cup EVOO
  • 3 or 4 large cloves garlic, thinly sliced or finely chopped
  • 2 tablespoons fresh thyme leaves, chopped
  • 2 tablespoons very thinly sliced fresh sage leaves
  • 1 bunch lacinato kale (also called black, Tuscan, or dinosaur kale), stemmed and shredded or chopped
  • Salt and pepper
  • Freshly grated nutmeg
  • 1/2 cup Marsala wine
  • 1/2 to 2/3 cup heavy cream
  • Grated pecorino cheese, for serving


Stem the shiitakes, if using. Slice or coarsely chop all the mushrooms.

In a large skillet, heat the EVOO (4 turns of the pan) over medium-high heat. Add the mushrooms and cook until nicely browned, about 10 minutes. Add the garlic, thyme, and sage and stir for 2 to 3 minutes. Wilt in the kale. Season with salt, pepper, and a few grates of nutmeg. Deglaze the pan with the Marsala and reduce the liquid by half, 1 to 2 minutes. Add the cream, reduce the heat, and cook a few minutes to let the flavors combine and the cream thicken.

Serve topped with a few grates of pecorino.

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