Oyster Mushroom Stew with Potatoes and Kale

Ingredients:

• 8 oz oyster mushrooms
• 2T butter
• 2 onions, coarsely chopped
• 2 ribs celery, chopped
• 2 cloves garlic, crushed
• 2 medium to large potatoes, cubed
• 1 bunch kale, ribs removed & chopped
• 1 quart chicken or vegetable stock
• 1/4 c white wine (optional)
• Salt and pepper to taste

Method:

1. Tear oyster mushrooms into bite-size pieces.
2. Saute in a dry (no oil!) heavy-bottomed pot until the mushrooms sweat and start to brown. 
3. Add 2T butter, onions, celery and garlic, and salt and pepper to taste. Sauté until onions are translucent.
4. Add potatoes, kale, stock, and wine. Simmer until potatoes are tender.
5. Adjust seasonings and serve with crusty bread.

Amy Bachhuber and Rohn Sorensen own Superior Mycology.