Mushroom And Kale Paella Recipes

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MUSHROOM AND KALE PAELLA

Provided by Bobby Flay

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 30



Mushroom and Kale Paella image

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.

6 tablespoons olive oil
1 1/2 pounds cremini mushrooms, quartered
Kosher salt and freshly ground black pepper
1 large onion, very finely chopped
1/2 red bell pepper, seeded and very finely chopped
1/2 poblano chile, seeded and very finely chopped
4 cloves garlic, crushed and chopped to a paste
1 1/2 cups short-grain Spanish rice (I prefer Flor de Calasparra)
1 cup dry white wine
1 teaspoon chopped fresh thyme
4 to 6 cups Mushroom Stock, recipe follows
4 large eggs
1 small bunch lacinato kale, ribs and stems removed, leaves coarsely chopped (about 8 cups)
Calabrian Chile Oil, for serving, recipe follows
1/4 cup chopped fresh flat-leaf parsley
1 ounce dried porcini mushrooms
1 cup boiling water
1 tablespoon olive oil
1 large onion, chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
1 pound cremini mushrooms, coarsely chopped
6 flat-leaf parsley sprigs
4 thyme sprigs
1/4 teaspoon whole black peppercorns
1 teaspoon kosher salt
2 tablespoons finely chopped drained, oil-packed Calabrian chiles
1/2 cup olive oil
Pinch of fresh thyme leaves, optional
Kosher salt and freshly ground black pepper

KALE AND MUSHROOM SIDE

I make this at least twice a week for my family. It is a super easy and yummy way for us to get a good dose of our dark leafy greens. Macadamia nut oil is also good in place of grapeseed if you have it.

Provided by alluvcooking

Categories     Side Dish     Vegetables     Greens

Time 30m

Yield 4

Number Of Ingredients 9



Kale and Mushroom Side image

Steps:

  • Heat oil in a wok over medium-high heat. Cook and stir onion, mushrooms, and garlic in hot oil until the mushrooms are soft, about 5 minutes. Add butter and vinegar to the mushroom mixture; season with salt and pepper. Toss mushroom mixture in the wok until the butter melts and coats everything, about 1 minute.
  • Switch heat off and add kale to the wok; cook and stir in the hot wok until the kale is bright green, about 5 minutes. Season kale mixture with nutmeg and stir.

Nutrition Facts : Calories 126.8 calories, Carbohydrate 18.5 g, Cholesterol 7.6 mg, Fat 5 g, Fiber 3.5 g, Protein 4.9 g, SaturatedFat 2.2 g, Sodium 75.4 mg, Sugar 2.7 g

1 teaspoon grapeseed oil
1 onion, diced
½ cup sliced shiitake mushrooms
3 cloves garlic, minced
1 tablespoon butter
1 tablespoon wine vinegar
1 pinch salt and ground black pepper to taste
1 bunch kale leaves, torn (ribs removed and discarded)
½ teaspoon freshly grated nutmeg

SMOTHERED MUSHROOMS AND KALE

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7



Smothered Mushrooms and Kale image

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

2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 tablespoons butter, cut into small pieces
4 cloves garlic, chopped
24 small crimini mushrooms, wiped clean, halved
1 bunch kale, trimmed, stems removed and chopped
1/4 cup Marsala or other sherry
Salt and pepper

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