Wild Mushroom with White Bean Puree & Kale
All we can say is delicious! SKU# 44230
Ingredients
- 8 oz Wild Mushroom Ravioli 44230
- 4 TBSP Vegetable Oil
- 4 oz Oyster Mushrooms sliced, large pieces
- 4 oz Shiitake Mushrooms sliced, larger pieces
- 14 oz Cannellini Beans drained, rinsed
- 2 Garlic Cloves roughly chopped, divided
- ½ Shallot roughly chopped
- 2 TBSP Lime juice
- ¼ Cup scallions sliced 1”
- 1 Bunch Kale remove center ribs, roughly chopped
- 1 TBSP Butter
- ½ Cup Feta crumbled
- 1 TBSP Toasted Sesame Seeds
- Salt & Pepper
Instructions
- Gather and prepare ingredients.
- In a large sauté pan, heat 2 TBSP of oil on medium high until simmering. Add the mushrooms, turning occasionally to allow them to become crispy on both sides. Once crisp, remove from pan and set aside, season with salt & pepper.
- Bring a large pot of water to a boil. Cook ravioli per instructions, about 3 minutes. Remove from water and set aside.
- In a blender, add the beans, lime juice, 1 clove of garlic, and 3 TBSP of water. Puree until smooth. Add more water if necessary to blend more smoothly. Season with salt & pepper.
- In a large sauté pan, heat 2 TBSP of oil. Add shallots and garlic. Cook about 1 minute until shallots start to become translucent. Add scallions and kale. Cook another 1-2 minutes until kale starts to wilt.
- Add butter and ravioli to the pan with the kale and toss until evenly mixed and heated.
- To plate, divide the bean puree between the two plates evenly. Scoop several Ravioli on each plate on top of puree. Scoop remaining kale mixture over top.
- Top with crumbled feta and toasted sesame seeds as garnish Enjoy.
Notes
- Add other vegetables that you enjoy such as carrots or poblano pepper.
- Spinach or swish chard could be used in place of kale.
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