Name: Crispy Mushrooms and Kale
Yield: 2 servings
Ingredients: 6 Tbsp. extra-virgin olive oil, divided; 4 oz. maitake mushrooms, broken into large pieces; 4 oz. shiitake mushrooms, cut into ½" slices; Kosher salt; 1 14.5-oz. can cannellini beans, rinsed, drained; 2 Tbsp. fresh lime juice, plus wedges for serving; 2 garlic cloves, divided; 4 scallions, cut into 1" pieces; 1 bunch Tuscan kale, center ribs and stems removed, leaves torn; ½ cup crumbled feta cheese; 1 Tbsp. toasted sesame seeds; 1 cup cilantro leaves

A tangle of seared oyster mushrooms and kale set on a bean pure and dusted with sesame seeds.

Photo by Emma Fishman, Food Styling by Kat Boytsova

If you’ve ever tried maitake mushrooms, then you already know this, but they have an unbelievably rich flavor and aroma of piney forest floor and fresh fallen leaves. They are, in a couple of words, very good, and this recipe celebrates everything we love about them.

Recipe notes

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