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Kale and Mushroom Gratin


Kale and Mushroom Gratin


For instructions click here.

  • 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

To serve

  • Almond Parmesan (a pantry staple)

  • Grain or pasta (farro, quinoa, rice, barley, bowtie, couscous, penne)

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