SMOTHERED MUSHROOMS AND KALE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a medium skillet with extra-virgin olive oil and butter over medium to medium-high heat. When fat is hot, add garlic and mushrooms and place a lid which is too small for the skillet down into the pan, pressing and smothering the mushrooms. Cook 7 to 8 minutes, stirring once, then wilt the kale into the pan, turning it with tongs to combine with mushrooms. Smother the greens for 1 to 2 minutes, then deglaze the pan with Marsala and season the mixture with salt and pepper, to taste.
Nutrition Facts : Calories 196, Fat 14 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 195 milligrams, Carbohydrate 13 grams, Fiber 5 grams, Protein 7 grams, Sugar 4 grams
MUSHROOM AND KALE PAELLA
Provided by Bobby Flay
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 30
Steps:
- Preheat the oven to 425 degrees F.
- Heat 2 tablespoons of the olive oil in a 12-inch paella pan or ovenproof skillet over medium-high heat. Cook the mushrooms, tossing occasionally, until they release their liquid and are slightly brown, 4 to 6 minutes. Add the onion, bell pepper, poblano and garlic, and cook, stirring constantly, until they soften, about 3 minutes; season with salt and pepper.
- Add the rice and cook, stirring constantly, until the rice is translucent, about 3 minutes. Add the wine and cook, stirring, until completely evaporated, about 2 minutes. Return the mushrooms to the pan, stir in the 1 teaspoon thyme, and add enough mushroom stock just to cover the rice; season with salt and pepper. Cook, without stirring, adding more stock as needed to keep the rice moist while cooking, until the rice is al dente and all the liquid is absorbed, 15 to 20 minutes. (Shake the pan after each addition of stock to distribute it evenly.)
- Continue to cook the paella, occasionally moving the pan around the burner to make sure all areas get evenly heated, until a crust (socarrat) forms around the sides and bottom of the pan (the rice will smell toasted and make a light crackling sound), 6 to 8 minutes.
- Make 4 shallow divots on the surface of the paella and crack an egg into each divot. Transfer the pan to the oven and bake until the egg whites are just set, 8 to 10 minutes.
- Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the kale, season with salt and pepper, and cook, tossing, until slightly wilted. Add 1/4 cup water to the skillet and cook, tossing, until the kale is completely wilted, about 5 minutes longer.
- Arrange the kale around the eggs, drizzle with the Calabrian chile oil and sprinkle with the parsley. Serve the paella in the pan.
- Place porcini mushrooms in a medium heatproof bowl and cover with the boiling water; let sit 30 minutes. Line a fine-mesh sieve with 2 layers of paper towel and set over another medium heatproof bowl; pour mushroom mixture through, letting the towels catch any grit from the mushrooms. Set aside the porcini mushrooms and their soaking liquid.
- Heat the oil in a large saucepan over medium heat. Cook the onion, carrot, and celery, stirring occasionally, until softened, 5 to 7 minutes. Add the cremini mushrooms, parsley, thyme, peppercorns, salt, reserved porcini mushrooms and their soaking liquid, and 6 cups cold water. Bring to a boil, reduce the heat, and simmer for 30 minutes.
- Strain the stock into a clean saucepan and keep warm over low heat (you should have about 6 cups). Stock can be made 4 days ahead. Cover and refrigerate. Reheat before using.
- Combine the chiles, oil and thyme in a blender and blend until smooth; season with salt and pepper. Can be made a few days in advance, tightly covered and refrigerated. Bring to room temperature before using.
More about "mushroom and kale paella recipes"
MUSHROOM PAELLA WITH KALE AND EGGS RECIPE | BON APPéTIT
Web Feb 18, 2014 mushroom stock Step 1 Place porcini mushrooms in a medium bowl and cover with 1 cup boiling water; let sit 30 minutes. Line …
From bonappetit.com
Estimated Reading Time 3 mins
From bonappetit.com
Estimated Reading Time 3 mins
- Place porcini mushrooms in a medium bowl and cover with 1 cup boiling water; let sit 30 minutes. Line a fine-mesh sieve with 2 layers of paper towel and set over another medium bowl; pour mushroom mixture through (towels will catch any grit from mushrooms). Set aside porcini mushrooms and soaking liquid.
- Heat oil in a large saucepan over medium heat. Cook onion, carrot, and celery, stirring occasionally, until softened, 5–7 minutes. Add crimini mushrooms, parsley, thyme, peppercorns, salt, reserved porcini mushrooms and their soaking liquid, and 6 cups cold water. Bring to a boil, reduce heat, and simmer 30 minutes.
- Strain stock into a clean saucepan and keep warm over low heat (you should have about 6 cups).
KALE AND WILD MUSHROOM PAELLA – WINE & SPIRITS MAGAZINE
Web Apr 20, 2015 Heat 2 tablespoons of the oil in a medium paella pan over high heat until it begins to shimmer. Add the mushrooms and cook until golden brown. Remove to a …
From wineandspiritsmagazine.com
From wineandspiritsmagazine.com
- Combine chiles and oil in a blender and blend until smooth, season with salt and pepper, transfer to a bowl and let sit for at least 1 hour to allow flavors to meld.
- Bring vinegar to a simmer, add the saffron and let bloom for 5 minutes. Let cool completely. In a blender, combine the peppers, vinegar, garlic, mustard and honey; blend 30 seconds. With the motor running, slowly add oil until it emulsifies; season to taste with salt and pepper.
- Put porcini in a medium bowl, add 1 cup boiling water and let sit for 30 minutes. Heat the oil in a medium saucepan over medium heat, add onion, carrot and celery and cook until soft. Add the cremini mushrooms, thyme, parsley, peppercorn and salt,t hen add 6 cups of cold water.
- Heat the oil in a small saute pan over medium heat until it begins to shimmer. Add the artichokes and cook until lightly golden brown and crispy, about 5 minutes. Remove with a slotted spoon and drain on a plate lined with paper towels and season with salt and pepper.
THE TALK: BOBBY FLAY KALE & MUSHROOM PAELLA RECIPE
Web Add in kale, thyme, and mushrooms. Create four shallow wells and crack one egg into each well. Cover and transfer the pan to the oven and bake about nine minutes, or until …
From foodus.com
Estimated Reading Time 2 mins
From foodus.com
Estimated Reading Time 2 mins
SAUTéED KALE AND MUSHROOMS - CASUAL FOODIST
Web Sep 7, 2021 1 8 oz package of mushrooms sliced 1 large buch kale (preferably lacinato) stems removed and coarsely chopped 1/2 cup chicken or vegetable stock 1/2 tsp kosher …
From casualfoodist.com
From casualfoodist.com
MUSHROOM PAELLA - SPAIN RECIPES
Web Ingredients. 2 tablespoons olive oil; 2 medium onions, chopped fine; 6 cloves garlic, minced; 1 cup (4 oz) diced serrano ham; 1 cup (4 oz) shiitake mushrooms, stemmed and chopped
From spain-recipes.com
From spain-recipes.com
MUSHROOM PAELLA WITH KALE AND EGGS RECIPE | BOBBY FLAY - BRUNCH
Web Oct 27, 2019 mushroom stockPlace porcini mushrooms in a medium bowl and cover with 1 cup boiling water; let sit 30 minutes. Line a fine-mesh sieve with 2 layers of paper towel …
From headtopics.com
From headtopics.com
MUSHROOM AND KALE RECIPES RECIPES ALL YOU NEED IS FOOD
Web Arrange the kale around the eggs, drizzle with the Calabrian chile oil and sprinkle with the parsley. Serve the paella in the pan. Place porcini mushrooms in a medium heatproof …
From stevehacks.com
From stevehacks.com
MUSHROOM, KALE, AND EGG TACOS - BETTER HOMES & GARDENS
Web Feb 7, 2019 Directions In a very large nonstick skillet heat the oil over medium. Add onion and garlic; cook 2 minutes. Add mushrooms, poblano pepper, and salt; cook 2 minutes, …
From bhg.com
From bhg.com
MUSHROOM PAELLA WITH KALE AND EGGS RECIPE | BON APPéTIT
Web Feb 18, 2014 Heat 2 Tbsp. oil in a 12” paella pan or skillet over medium-high heat. Cook mushrooms, tossing occasionally, until they release their liquid, about 4 minutes. …
From bonfood.net-freaks.com
From bonfood.net-freaks.com
THE CHEW: KALE & MUSHROOM PAELLA RECIPE - FOODUS.COM
Web 6 C mushroom stock (recipe below) – heated in a saucepan; For the Sauteed Mushrooms: 1 1/2 lbs mixed mushrooms – chopped; 2 cloves garlic – chopped to a …
From foodus.com
From foodus.com
MUSHROOM PAELLA WITH KALE AND EGGS RECIPE - EASY RECIPES
Web Kale and Mushroom Paella 2 eggs, beaten; 4 tbsp plain flour, for dusting; 1 cucumber, peeled into ribbons; ½ red cabbage, finely shredded; 2 lemons, 1 zested and juiced, and …
From recipegoulash.cc
From recipegoulash.cc
MUSHROOM PAELLA WITH KALE AND EGGS | RECIPE CART
Web 1 ounce dried porcini mushrooms 1 tablespoon olive oil 1 large onion, chopped 1 carrot, peeled, chopped 1 celery stalk, chopped 1 pound crimini mushrooms, coarsely chopped …
From getrecipecart.com
From getrecipecart.com
KALE AND MUSHROOM PAELLA - MEALPLANNERPRO.COM
Web 1/2 teaspoon saffron threads, crushed; 1/4 cup olive oil; 6 ounces kale, coarsely chopped; 1 medium onion, chopped; 4 cloves garlic, minced; 1 cup coarsely grated tomatoes* (about …
From mealplannerpro.com
From mealplannerpro.com
MUSHROOM AND KALE PAELLA | PUNCHFORK
Web 1 1/2 pounds cremini mushrooms, quartered; 1 large onion, very finely chopped; 1/2 red bell pepper, seeded and very finely chopped; 1/2 poblano chile, seeded and very finely …
From punchfork.com
From punchfork.com
MUSHROOM, KALE + SEAFOOD PAELLA | TV DINNER -- HEALTHY RECIPES FOR …
Web Mar 19, 2014 1 bunch small kale, stems removed, chopped 1/2 pound mussels 1/2 pound shrimp, deveined and peeled Instructions Preheat oven to 425 degrees. Heat 2 TBSP oil …
From thetvdinner.com
From thetvdinner.com
KALE AND WILD MUSHROOM PAELLA | RECIPES, VEGETARIAN RECIPES, …
Web Jan 14, 2016 - Chef Bobby Flay's lifestyle website with recipes, B-Team blog, videos, fitness tips, shop and more. Pinterest. Today. Explore. When autocomplete results are …
From pinterest.com
From pinterest.com
MUSHROOM AND KALE PAELLA | RECIPE | PAELLA RECIPE, FOOD NETWORK …
Web Oct 3, 2020 - Get Mushroom and Kale Paella Recipe from Food Network. Oct 3, 2020 - Get Mushroom and Kale Paella Recipe from Food Network. Pinterest. Today. Watch. …
From pinterest.com
From pinterest.com
MUSHROOM PAELLA WITH KALE AND EGGS - MEALPLANNERPRO.COM
Web 1 ounce dried porcini mushrooms; 1 tablespoon olive oil; 1 large onion, chopped; 1 carrot, peeled, chopped; 1 celery stalk, chopped; 1 pound crimini mushrooms, coarsely chopped
From mealplannerpro.com
From mealplannerpro.com
You'll also love