This is so yummy and easy. Even with a coconut cream sauce, this delicious dish works up quickly. Your family will ask “When are we having this again?”
• 3-1/2 cups sliced shiitake mushrooms, 1/3" slices
• 1/3 cup shallots, thinly sliced
• 1-1/2 cups baby Red Russian kale, cut into thin strips
• 3 minced garlic cloves
• wide pasta noodles, enough for 4 servings (approximately 4 cups cooked)
• 1 tablespoon olive oil
• 1-1/2 tablespoons coconut oil
• pinch of salt
• 2 cups coconut milk
• 1/4 teaspoon salt
• 1 teaspoon Thai Red Curry paste (vegetarian)
• 1/2 teaspoon lemon juice
• Optional: few drops Braggs Liquid Amino
1. Clean and prepare the mushrooms, shallot, kale and garlic. Set aside.
2. Boil the pasta until al dente. Drain, rinse and gently toss with tablespoon of olive oil.
3. In a large skillet, melt the coconut oil over medium heat. Add sliced mushrooms and toss in the pan until completely coated. Stir the mushrooms often and sprinkle some salt to help pull water from the mushrooms. The mushrooms are done when slightly golden but still tender. The size of the mushrooms from start to finished cooking will be smaller, dependent upon how much water was retained in the mushrooms at the beginning of your cooking. Remove from heat and cover.
4. In a medium saucepan, melt 1/2 tablespoon coconut oil over medium heat. Add the shallots and stir to cook evenly. Shallots are done when slightly golden. Reduce heat to medium-low.
5. Slowly stir the coconut milk into the shallots. Add the Thai Red Curry paste until smoothly blended. Add the minced garlic and when thoroughly mixed in, fold in the kale. Stir periodically to cook kale evenly and keep coconut milk from burning.
6. Add lemon juice, and the salt if desired. Sauce is ready when kale is tender. Keep the sauce warm until ready to serve.
7. To serve, pour 1/3 cup of sauce over plate, making a line across the middle approximately 8" long. In the center of your line of sauce, place 1/4 of your cooked wide noodles; try to maintain a round mound of noodles. Add another 1/3 cup sauce over the pasta. Across the top of the sauce line, place 1/4 of the cooked shiitake mushrooms.
Optional: Garnish with Red Rubin basil and snow peas for color and taste. Instead of using olive oil to keep your pasta from sticking, use truffle oil.