Sautéed Mushrooms on Flatbread with Braised Greens

Two simple gestures deliver so much. Take a crispy flatbread (or cracker or even grilled bread) and top it with something...
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Sautéed Mushrooms on Flatbread with Braised Greens

Maura McEvoy

Two simple gestures deliver so much. Take a crispy flatbread (or cracker or even grilled bread) and top it with something soft and garlicky, like sautéed mushrooms, then add greens like kale, spinach, or chard. It’s the best kind of open-face sandwich—the bread captures the vegetables’ succulent juices. I like to use cultivated hen-of-the-woods or maitake mushrooms for their texture.

V is for Vegetables recipes courtesy Little, Brown and Company Copyright © 2015 by Michael Anthony and Dorothy Kalins Ink, LLC

2
Servings
568
Calories Per Serving
Deliver Ingredients

Ingredients

For the flatbread:

  • 3 Tablespoons extra-virgin olive oil
  • 2 Tablespoons butter
  • 2 cloves garlic, smashed
  • 1/4 Pound mushrooms, thickly sliced
  • Salt and pepper, to taste
  • 2 pieces flatbread
  • 1/2 recipe Kale Cooked Quickly (see below)

For the Kale Cooked Quickly:

  • 4 Tablespoons extra-virgin olive oil
  • 1/2 small onion, finely chopped
  • 1 clove garlic, smashed
  • 2 bunches kale, center ribs removed, leaves blanched and roughly chopped
  • Salt and pepper, to taste
  • Fresh lemon juice, to taste

Directions

For the flatbread:

Heat 2 tablespoons of the oil and 1 tablespoon of the butter in a large skillet over medium-high

heat. Add 1 clove garlic, the mushrooms, salt, and pepper, and cook until the mushrooms are lightly browned, about 6 minutes. Transfer to a bowl.

Add the remaining oil and butter to the skillet over medium heat. Add the remaining clove garlic and, when the butter starts to brown, slip in the flat­bread, a piece at a time, and brown on both sides, about 2 minutes. Spread the sautéed kale over the flatbread, and top with the mushrooms. Serve it up.

For the Kale Cooked Quickly:

Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onions and garlic and cook until just starting to brown, about 3 minutes. Add the blanched kale, 1 1/2 cups water, salt, and pepper, and simmer until tender, about 10 minutes. Stir in the remaining 2 tablespoons oil and a big squeeze of lemon juice.

Nutritional Facts

Total Fat
57g
81%
Sugar
6g
7%
Saturated Fat
47g
100%
Cholesterol
12mg
4%
Carbohydrate, by difference
13g
10%
Protein
3g
7%
Calcium, Ca
10mg
1%
Fiber, total dietary
1g
4%
Iron, Fe
1mg
6%
Niacin
1mg
7%
Sodium, Na
246mg
16%
Water
49g
2%

Sautéed Mushroom Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Sautéed Mushroom Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.