Wild Mushroom & Kale Sauce

Photograph by Hanlie Joubert

Winter is the perfect opportunity to pump the brakes a little on the pace of life and reconnect with oneself. So why not spend some extra time in the kitchen during this frosty period and create hearty meals to enjoy with your loved ones?

In our latest Winter Issue we share a few of our favourite comfort food recipes with you. We show you how to whip up belly-warming butternut soup, and indulge in light and fluffy citrus pancakes. We also show you how to create perfect little pasta pockets in our cheese and basil ravioli recipe. Served with this wild mushroom and kale sauce, this dish is truly comfort food at its finest.

ELLE Deco SA

Ingredients:

2 tablespoons olive oil

4 tablespoons butter, divided

4 cups mixed mushrooms

1 small bunch kale, chopped

3 cloves garlic, minced or grated

1/4 teaspoon salt and pepper, plus more to taste

1 1/2 cups chicken or veggie broth

1/3 cup red wine

parmesan cheese

2 tablespoons toasted pine nuts

Directions:

Bring a large pot of salted water to a boil. Heat a large skillet over high heat, add the olive oil and 2 tablespoons butter. Add all the mushrooms in a single layer. Don’t stir them. Let them sizzle for about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper to taste. Cook again for 5 minutes without stirring. Add the kale and 1 more tablespoon of butter. Cook until the kale is lightly wilted for about 2 minutes. Once the kale is wilted, reduce the heat, add the garlic, and cook for about 1 minute. Add the red wine and chicken broth, simmer until the sauce has reduced by about 1/4.

Meanwhile, boil the ravioli for about 3-4 minutes or until they float to the surface. Add the ravioli to the sauce along with the remaining tablespoon of butter. Cook for about 2-3 minutes or until everything is coated well in the sauce. Remove from the heat.

Divide the ravioli among plates and garnish with toasted pine nuts and grated parmesan cheese.

ELLE Deco SA

Photography by Hanlie Joubert


MEET HANLIE JOUBERT
Read Soul Food to learn more about food stylist and photographer, Hanlie Joubert, the creative behind this recipe and others in our Winter Issue.
TREAT YOURSELF TO HANLIE’S FOOD STORY IN OUR WINTER ISSUE ON PAGE 63 
We share 3 hearty recipes with our readers, with video instruction online.
Cheese and Basil Ravioli ; Roasted Butternut Soup ; Citrus Pancakes

cover 108

The Winter Issue is all about de-cluttering, de-teching and slowing everything down. Packed with inspiration and ideas for making your home a sanctuary, we share the ultimate comfort food recipes, master the art of nesting and take you on a tour of the dreamiest hideaways. Pick up your copy today and tell us what you think on Twitter @Elle_Deco using #WinterIssue.

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1 Comment

  • This looks delicious! Please consider creating a print-friendly version for your recipes 🙂

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