The Creamed Lacinato with Marsala can be used as a side dish or used to top crostini for appetizers. With a couple changes it works as a stuffing for ravioli or a squash gratin.
INGREDIENTS:
4 Portobello mushrooms 1 cup sherry vinegar 1 cup marsala or red wine 1 cup olive oil ½ teaspoon minced fresh rosemary ½ tablespoon minced fresh thyme 2-3 cloves garlic, peeled, de-germed, and minced Fresh ground pepper to taste Water if necessary Creamed Lacinato Kale with Mushrooms and Marsala (see recipe)METHOD:
Add the vinegars to a non-reactive bowl, and add the herbs, garlic and pepper. Allow flavors to marry 20 minutes.
Whisk in the oil in a steady stream, or use an immersion mixer. This is what is known as a “slack” dressing and will not fully emulsify due to the ratio of oil to vinegar. Taste the marinade. If it is really sharp, add a little water to dilute some of the sharpness.
Remove the stems from the mushrooms and reserve for a different use.
If the gills are dark, remove them using a spoon or table knife. Hopefully you selected Portobellos that have pale pinkish gills and a decurved cap lip, so this will not be necessary.
Put the mushrooms into a non-reactive container that will hold the mushrooms closely, and pour enough marinade on the mushrooms to get them wet, but not submerged. Tilt the container to ensure the mushrooms are coated.
Cover and refrigerate. Check after a half-hour to see how much marinade has been absorbed. If a lot has been, add more to the container, and toss to immerse other parts of the fungi.
Check again after another half-hour, then allow marinating for at least two hours, and not more than six. If allowed to marinate too long the mushrooms start to break down.
While the mushrooms marinate, make the Creamed Lacinato Kale with Mushrooms and Marsala. Have ready when it is time to cook the mushrooms.
When ready to cook, heat the oven to 425°. Remove the mushrooms from the marinade and drain them a few minutes. Cook in the center of the oven for 12-15 minutes, or until tender. (Use pie pans to cook these in for convenience.)
When the mushrooms are tender and turning color, pull from the oven and fill the cap cavity with hot creamed lacinato. Return to the oven and cook another 3-5 minutes, until the mushrooms are done, and the creamed kale has gotten a little color on the top.
Serve right away.
Serves: 4
Source: Chef Andrew E Cohen
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