How long does kale and mushroom gratin take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can kale and mushroom gratin be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is kale and mushroom gratin so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does kale and mushroom gratin keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is kale and mushroom gratin gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Kale and Mushroom Gratin

Name: Kale and Mushroom Gratin
Yield: servings
Cuisine: NO info

JW By: Julie West

Author Bio

Julie West loves sharing the wonderful world of vegan foods and healthful eating and living.... Read More

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Kale and Mushroom Gratin

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This was truly a comfort food at its finest. Perfect for these cooler winter days and nights. The creaminess and flavors of this dish will have you oooing and ahhing in delight. It's simple, easy to prepare and just about fool proof. And oh so delicious! I wish everyone a... Read More

Ingredients You Need for Kale and Mushroom Gratin

For the Gratin:

1-2 cloves garlic, minced
1 shallot, diced
1 tablespoon olive oil
1 pound mushrooms, sliced or quartered, cremini or baby bellas
1 large bunch kale, stems removed
Handful spinach, optional
1/4 cup white wine
1 cup heavy cream (recipe below)
1/2 cup unsweetened almond milk, more as needed
Himalayan salt and cracked pepper, to taste
Almond parmesan
Farro, barley, brown rice pasta, jasmine or basmati rice

For the Heavy Cream:

3/4 cup cashews, soaked 8 hours or overnight
1/2 cup water, slightly more as needed
Juice of 1/2 lemon

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How to Prepare Kale and Mushroom Gratin

Preheat oven to 350°F.
Start with your cream. Place all ingredients in to blender/food processor and blend until smooth and creamy. (The magic bullet is a perfect size blender for this job.) Add water two teaspoons at a time as needed to create desired thickness/thinness. Set aside.
Heat oil over medium high heat, add onion, garlic and mushrooms and saute, stirring occasionally until some of mushroom liquid cooks away and they start to brown, I found this to be about 12 minutes or so. Add the white wine and boil for a couple minutes. Then add 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.)
Wash and shred your kale. I liked mine to be in smaller pieces. To steam, place in a large pot or wok with cover, cook on low, stirring occasionally until it wilts, about 5 to 10 min. No need to add water as the washing done right before will give enough moisture.
Add kale and a couple tablespoons of almond parmesan to the mushroom-cream mixture. Season with salt and pepper to taste and transfer to a shallow baking dish. Lightly sprinkle a few more tablespoons almond parmesan on top. Cook for about 25-30 minutes, or until golden.
Serve over a bed of farro, barley, brown rice pasta or pasta of choice, jasmine or basmati rice. Top with a tad more almond parmesan and salt & pepper to taste. Enjoy it with the rest of the wine or a nice glass of lemon water.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.