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Preheat oven to 350 degrees.
Heat oil over medium heat, add onion and saute for 3 – 4 minutes, and 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.