This recipe originally appeared in a 2016 story, “Looking for Weeknight Dinner Inspiration? Try these new cookbooks.” It comes from Charlotte blogger Lisa Leake’s latest cookbook, “100 Days of Real Food Fast & Fabulous.” About Leake’s book, we wrote: Leake is a Charlotte food writer whose blog, 100 Days of Real Food, spawned a best-selling cookbook by the same name. This is her follow-up with 100 quick and easy recipes. This book is best for home cooks trying to eliminate processed foods from their diets. The first chapter lays out a glossary, primer and Leake’s “real-food rules” to help home cooks navigate the aisles of the grocery store with that in mind.
1 ounce dried wild mushrooms, such as porcini or shiitake
2 tablespoons butter
2 shallots, diced
3 garlic cloves, minced
1/2 cup dry white wine
3/4 cup heavy cream
3 cups loosely packed kale (thick ribs removed, leaves cut into strips)
1/2 teaspoon salt
Ground black pepper
8 ounces uncooked whole wheat pasta, cooked according to the package directions
1/3 cup freshly grated Parmesan cheese
Combine the dried mushrooms and 1 1/2 cups water in a small saucepan. Bring to a boil over high heat, then reduce to a simmer and cook until the mushrooms have softened, 3 to 4 minutes.
Reserving the cooking liquid, drain the mushrooms in a fine-mesh sieve. Measure the cooking liquid and if it’s less than 1 cup, add some water. Dice the mushrooms and set aside.
Melt butter in a large saute pan over medium heat. Add mushrooms, shallots and garlic and cook, stirring, until the shallots begin to soften, 2 to 3 minutes.
Pour in the wine, increase the heat, and bring mixture to a boil. Cook until the wine almost completely boils off and is reduced down to a couple tablespoons, 3 to 4 minutes (if you are doubling this recipe, it will take longer.)
Pour in the reserved mushroom cooking liquid and cook for several minutes until reduced by half. Reduce the heat to medium and add the cream, kale, salt and pepper to taste. Cook until the sauce thickens, 2 to 3 minutes.
Fold in the pasta and serve garnished with the Parmesan.
Yield: 3 to 4 servings