Preheat oven to 350 degrees.
Heat oil over medium heat, add onion and saute for 3 – 4 minutes, add mushrooms and cook another 5 minutes, stirring occasionally until some of mushroom liquid cooks away and they start to brown.
Add the white wine and boil for a couple minutes. Add kale, and continue cooking until soft, about 4 minutes.
Add the cream and milk, let simmer for several more minutes. Turn off heat. (If you have time, leave this mixture to steep; the cream and milk will get wonderfully mushroomy.) Season with salt and pepper.
Transfer the mixture to a shallow baking dish. Place in the oven and bake for about 25 minutes, or until golden and bubbly. Top with a light dusting of almond parmesan.
Serve over a bed of farro, barley, white or brown rice, pasta or pasta of choice. Top with a tad more almond parmesan and salt & pepper to taste. Enjoy with the rest of the wine or a nice glass of lemon water.
1 tablespoon olive oil or water for water saute
1 small onion (or large shallot), diced
1 lb. (16 oz.) mushrooms, sliced or quartered, cremini or baby bella’s
1 1b. (16 oz. or 2 large bunches) kale, stems removed and chopped (or use pre-cut for ease)
1/4 cup white wine
1 cup vegan heavy cream (recipe in notes)
1/4 cup unsweetened almond milk, more as needed
Himalayan salt & cracked pepper to taste
Almond Parmesan (a pantry staple)
Grain or pasta (farro, quinoa, rice, barley, bowtie, couscous, penne)