Creamy Mushrooms and Kale

Ingredients

• 0.5 cup cup heavy whipping cream 
• 2 tablespoons sage leaves fresh very thinly sliced
• 2 tablespoons thyme leaves fresh chopped
• 3 large cloves garlic thinly sliced finely chopped
• 1  dinosaur kale shredded black washed chopped
• 0.5 cup marsala wine 
• 1.3 pounds mushrooms mixed (recommended: shiitake, porcini, cremini)
• 6 servings nutmeg freshly grated
• 0.3 cup olive oil extra-virgin
• 6 servings pecorino cheese freshly grated
• 6 servings salt and pepper black freshly ground

Equipment

• frying pan

Directions

1. Stem and slice or coarsely chop the mushroom blend.
2. Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat.
3. Add the mushrooms to the pan and brown 10 minutes, then add in the garlic, thyme, and sage, stir 2 to 3 minutes, then add the kale and cook until just wilted. Season with salt, pepper, and a few grates of nutmeg. Stir a few minutes more, then add in the Marsala and reduce the liquid by half, another minute or
4. Add the cream to the mushrooms in the pan and reduce heat, let the flavors combine a few minutes and cream thickens.
5. Serve the mushroom dish garnished with a few grates of cheese.