Best 8 Mushrooms Kale And Potatoes Recipes

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Mushrooms, kale, and potatoes are a combination of earthy flavors and textures that come together to create a hearty and flavorful dish. This versatile trio can be prepared in a variety of ways, from hearty soups and stews to quick and easy skillet meals. Whether you are a seasoned chef or new to the kitchen, you are sure to find a recipe that suits your taste and skill level. In this article, we will explore some of the best recipes for cooking mushrooms, kale, and potatoes, providing step-by-step instructions, cooking tips, and serving suggestions. So, gather your ingredients, sharpen your knives, and let's embark on a culinary journey to create a delicious and satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

SMOTHERED MUSHROOMS AND KALE



Smothered Mushrooms and Kale image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 tablespoons butter, cut into small pieces
4 cloves garlic, chopped
24 small crimini mushrooms, wiped clean, halved
1 bunch kale, trimmed, stems removed and chopped
1/4 cup Marsala or other sherry
Salt and pepper

Steps:

  • Heat a medium skillet with extra-virgin olive oil and butter over medium to medium-high heat. When fat is hot, add garlic and mushrooms and place a lid which is too small for the skillet down into the pan, pressing and smothering the mushrooms. Cook 7 to 8 minutes, stirring once, then wilt the kale into the pan, turning it with tongs to combine with mushrooms. Smother the greens for 1 to 2 minutes, then deglaze the pan with Marsala and season the mixture with salt and pepper, to taste.

Nutrition Facts : Calories 196, Fat 14 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 195 milligrams, Carbohydrate 13 grams, Fiber 5 grams, Protein 7 grams, Sugar 4 grams

SAUTEED POTATOES WITH KALE



Sauteed Potatoes with Kale image

This is a delicious sauteed kale recipe that I got from my mom and tweaked a bit. It tastes so good that even my 18-month-old son will eat it! Serve with extra olive oil and salt, if desired. We enjoy this recipe with plenty of salt and oil. I do not measure exactly. It's a recipe you can play around with!

Provided by BeccaM

Categories     100+ Everyday Cooking Recipes     Vegan

Time 55m

Yield 4

Number Of Ingredients 6

2 pounds white potatoes, cubed
½ cup extra-virgin olive oil, divided
1 bunch kale, stemmed and torn into pieces
1 large onion, chopped
4 cloves garlic, minced
salt and ground black pepper to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still holding their shape, about 15 minutes. Drain.
  • Meanwhile, heat 2 tablespoons olive oil in a large frying pan over medium-high heat until quite hot. Toss in pieces of kale; reduce heat to medium. Cover and cook, stirring often, until kale begins to soften and crisp slightly, about 5 minutes. Add onion; cook until softened and translucent, 2 to 3 minutes. Stir in garlic.
  • Add remaining olive oil when onions are beginning to brown. Stir in potatoes and season with salt and pepper. Cover and cook until potatoes are completely softened, about 5 minutes. Remove lid; cook and stir until potatoes just begin to brown, about 10 minutes more.

Nutrition Facts : Calories 484.1 calories, Carbohydrate 51.4 g, Fat 29.1 g, Fiber 8.4 g, Protein 8.1 g, SaturatedFat 4.1 g, Sodium 102.5 mg, Sugar 4.2 g

CREAMY MUSHROOMS AND KALE



Creamy Mushrooms and Kale image

Provided by Rachael Ray : Food Network

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

1 1/4 pounds mixed mushrooms, wiped clean (recommended: shiitake, porcini, cremini)
1/4 cup extra-virgin olive oil
3 to 4 large cloves garlic, thinly sliced or finely chopped
2 tablespoons chopped fresh thyme
2 tablespoons very thinly sliced fresh sage leaves
1 bundle black kale, lacinato or dinosaur kale, washed, stripped and shredded or chopped
Salt and freshly ground black pepper
Freshly grated nutmeg
About 1/2 cup Marsala wine
About 1/2 to 2/3 cup cream
Freshly grated pecorino cheese

Steps:

  • Stem and slice or coarsely chop the mushroom blend. Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat. Add the mushrooms to the pan and brown 10 minutes, then add in the garlic, thyme, and sage, stir 2 to 3 minutes, then add the kale and cook until just wilted. Season with salt, pepper, and a few grates of nutmeg. Stir a few minutes more, then add in the Marsala and reduce the liquid by half, another minute or 2. Add the cream to the mushrooms in the pan and reduce heat, let the flavors combine a few minutes and cream thickens. Serve the mushroom dish garnished with a few grates of cheese.

BRAISED KALE, POTATOES AND MUSHROOMS



Braised Kale, Potatoes and Mushrooms image

Make and share this Braised Kale, Potatoes and Mushrooms recipe from Food.com.

Provided by dicentra

Categories     Potato

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup water
1 lb kale, stemmed and torn into large pieces
1 cup diced uncooked red potatoes, with skins
1 tablespoon olive oil
1 cup portabella mushroom, sliced
2 medium shallots, minced
2 garlic cloves, minced
salt & freshly ground black pepper

Steps:

  • Place potatoes in medium saucepan of salted water. Bring to a boil, reduce heat, and simmer until tender, 7 to 10 minutes. Drain well and set aside.
  • Meanwhile, in large, wide skillet, heat oil over medium heat. Add mushrooms, shallots and garlic and cook, stirring often, until shallots are soft and mushrooms are tender, about 5 minutes.
  • Season with salt and pepper to taste.
  • Add kale to mushroom mixture and cook, stirring often, 1 minute. Add water and cooked potatoes. Cover and cook until kale is bright green, about 5 minutes. Serve warm.

Nutrition Facts : Calories 125.1, Fat 4.3, SaturatedFat 0.6, Sodium 53.7, Carbohydrate 19.8, Fiber 3.3, Sugar 0.8, Protein 5.2

SCALLOPED POTATOES AND MUSHROOMS



Scalloped Potatoes and Mushrooms image

These potatoes are truly delicious and especially nice for special occasions. Recipe was given to me by my best friend - a marvelous cook. I couldn't stop eating them!

Provided by BeachGirl

Categories     Potato

Time 1h20m

Yield 1 8inch casserole, 8 serving(s)

Number Of Ingredients 7

2 lbs potatoes, thinly sliced
1 lb fresh mushrooms, thinly sliced
1 cup shredded swiss cheese
1/2 cup parsley, snipped
3 spring onions, sliced
2 cups whipping cream
salt and pepper

Steps:

  • Preheat oven to 350 degrees.
  • With butter, grease 8-inch casserole.
  • Arrange 1/3 of potatoes in buttered casserole.
  • Sprinkle with salt and pepper.
  • Top with half of the mushrooms, cheese, parsley, and onions.
  • Repeat layers ending with potatoes, salt and pepper.
  • Pour whipping cream over casserole.
  • Bake 45-60 minutes or until potatoes are done when tested with fork.

MUSHROOM AND KALE BURRITOS RECIPE BY TASTY



Mushroom And Kale Burritos Recipe by Tasty image

Here's what you need: olive oil, cremini mushroom, garlic, smoked paprika, low sodium soy sauce, liquid smoke, kosher salt, pepper, medium yellow onion, curly kale, low sodium vegetable broth, red pepper flake, brown rice, large flour tortillas

Provided by Rachel Gaewski

Categories     Lunch

Yield 2 servings

Number Of Ingredients 14

olive oil, to taste
10 oz cremini mushroom, sliced
2 cloves garlic, minced, divided
½ teaspoon smoked paprika
2 tablespoons low sodium soy sauce, divided
¼ teaspoon liquid smoke
kosher salt, to taste
pepper, to taste
½ medium yellow onion, sliced
5 cups curly kale, chopped
¼ cup low sodium vegetable broth
red pepper flake, to taste
1 cup brown rice, cooked
2 large flour tortillas

Steps:

  • Heat a drizzle of olive oil in a large saucepan. Once the oil begins to shimmer, add the mushrooms and cook for 4-5 minutes, until most of their liquid has been released. Add a bit more olive oil, 1 clove of garlic, the paprika, 1 tablespoon soy sauce, and the liquid smoke and cook for 3-4 more minutes, until the mushrooms are golden brown. Season with salt and pepper to taste. Remove from pan and set aside.
  • To the same pan, add another drizzle of olive oil and the onion. Cook for 3-4 minutes, until the onion is semi-translucent. Add the kale and vegetable broth. Cover and steam for 5 minutes, or until the kale has wilted by about 75 percent.
  • Add another drizzle of olive oil, the remaining clove of garlic, red pepper flakes, remaining tablespoon of soy sauce, and pepper and cook for 2-3 minutes, until the garlic is fragrant.
  • To assemble a burrito, add ½ of the brown rice, ½ of the kale mixture, and ½ of the mushrooms to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
  • Enjoy!

Nutrition Facts : Calories 1077 calories, Carbohydrate 174 grams, Fat 31 grams, Fiber 24 grams, Protein 38 grams, Sugar 19 grams

KALE AND MUSHROOM STIR-FRY



Kale and Mushroom Stir-Fry image

If you're looking for something quick, simple, and loaded with flavor--look no further! You can serve this as a meal or as a side dish and it's loaded with green leafy veggies, mushrooms, sweet potatoes, and mini peppers tossed in a spicy Thai peanut sauce.

Provided by CookingWithShelia

Categories     Vegetarian Stir-Fry

Time 1h30m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
2 medium sweet potatoes, peeled and cubed
salt and freshly ground black pepper to taste
2 tablespoons grapeseed oil
1 bunch chopped kale
1 bunch chopped collard greens
1 medium onion, cut into bite-sized pieces
4 each mini bell peppers, halved lengthwise and seeded
2 medium carrots, cut into bite-sized pieces
4 cloves chopped garlic
1 tablespoon minced fresh ginger root
6 white button mushrooms
3 tablespoons Thai peanut sauce

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or nonstick baking dish with olive oil, just enough to coat.
  • Place sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with salt and pepper.
  • Bake in the preheated oven until soft, about 60 minutes.
  • Heat grapeseed oil in wok over medium heat. Add kale and collard greens and cook until wilted, stirring frequently, about 10 minutes. Add onion, peppers, carrots, garlic, and ginger. Stir-fry for about 5 minutes. Mix in sweet potatoes and mushrooms, and cook for 5 minutes.
  • Remove from heat, stir in Thai peanut sauce, and serve.

Nutrition Facts : Calories 372.8 calories, Carbohydrate 48.7 g, Fat 17.9 g, Fiber 10.5 g, Protein 10.6 g, SaturatedFat 2.4 g, Sodium 176.1 mg, Sugar 8.2 g

MUSHROOM & KALE STEW RECIPE BY TASTY



Mushroom & Kale Stew Recipe by Tasty image

Here's what you need: fresh kale, sweet potato, cremini mushroom, fresh thyme, marjoram, Summer Savory seasoning, salt and pepper

Provided by Pamela Edwards

Categories     Dinner

Time 30m

Yield 3 Servings

Number Of Ingredients 7

4 stalks fresh kale, stemmed & lightly chopped
1 can sweet potato
8 oz cremini mushroom, sliced
¼ teaspoon fresh thyme
¼ teaspoon marjoram
Summer Savory seasoning, big pinch
salt and pepper, to taste

Steps:

  • Saute kale in a 10-inch pan in 2 tbsp of oil and 2 tbsp of water.
  • Add mushrooms & spices. Cook till wilted.
  • Add sweet potatoes and simmer 4-6 mins.
  • Serve plain or with quinoa, rice or pasta.

Nutrition Facts : Calories 102 calories, Carbohydrate 23 grams, Fat 0 grams, Fiber 3 grams, Protein 4 grams, Sugar 7 grams

Tips:

  • Prep Work: Before you start cooking, wash and slice the mushrooms, kale, and potatoes. This will save you time and ensure that all the ingredients are evenly cooked.
  • Seasoning: Don't be afraid to season your dish to taste. Add salt, pepper, and other herbs and spices as desired.
  • Cooking Time: The cooking time for this dish will vary depending on the type of potatoes you use. If you are using Yukon Gold potatoes, they will cook faster than Russet potatoes. You can insert a fork or knife into the potatoes to check if they are done cooking.
  • Kale: If you find that the kale is too tough, you can blanch it before adding it to the dish. To blanch kale, bring a pot of salted water to a boil. Add the kale and cook for 1-2 minutes, or until it is bright green. Drain the kale and immediately transfer it to a bowl of ice water. This will stop the cooking process and preserve the kale's color.

Conclusion:

This mushrooms, kale, and potatoes dish is a delicious and healthy side dish that can be enjoyed with a variety of main courses. The earthy flavor of the mushrooms and kale pairs perfectly with the creamy potatoes. This dish is also a good source of vitamins, minerals, and antioxidants. So next time you're looking for a healthy and flavorful side dish, give this recipe a try. You won't be disappointed!

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