Easy Healthy-ish Kale and Mushroom Bake

YIELD Serves 6

TIME 1.5 hours

INGREDIENTS

  • 1.5 lbs assorted fresh mushrooms, roughly chopped

  • 1 large yellow onion, finely chopped,

  • 1/4 cup olive oil

  • Kosher salt

  • 1/2 lb kale, coarsely chopped

  • 3 large carrots, finely diced

  • 1/2 cup sour cream

  • One package Boursin cheese

  • Freshly ground black pepper

  • 1 sheet puff pastry from a frozen package, thawed

  • Flaky salt for finishing

INSTRUCTIONS

  • Preheat your oven to 400 degrees. Roughly chop the mushrooms and kale, removing any tough stems, and finely chop your carrots and onions. Toss your onions and mushrooms in olive oil, sprinkle with salt, and place on a baking sheet. Roast for 20 minutes, stirring occasionally. Bring a pot of water to boil and salt generously. Add the carrots and kale, and cook for 3 minutes or until tender. Put 1/2 cup of sour cream, the Boursin cheese, and some pepper in a bowl and stir until well mixed. Add in the vegetables and mushrooms, and season with salt to taste. Place your mixture in a medium oven-proof skillet or baking dish.

  • Cut your puff pastry into triangles and shingle the triangles on top of the dish. Brush with raw egg, and sprinkle with flaky salt.

  • Cook for 30 minutes or until golden-brown.

Entrée, Shiitake, Oyster Mushrooms, Chestnut Mushrooms, Black PearlDavid WellsHenosishearty, misc mushrooms, shiitakes, Shiitake, oyster mushrooms, Black Pearl, black pearlComment