oysters on the kale shell

January 19, 2014 • Nancy Wolfson-Moche

Oyster mushrooms, that is.  I grew these in nine days in my kitchen, thanks to a grow-your-own kit widely available. Mushrooms are rich in potassium and plant proteins, and are said to prevent disease and boost the immune system. IMG_1077 serves 4 INgredients IMG_0969 4 ounces oyster mushrooms (these were cultivated in back to the roots mini mushroom farm kit) 4 red Russian kale leaves one half red onion 1 Tablespoon EVOO (Extra Virgin Olive Oil) pinch sea salt Process   Choose four kale leaves that are large, whole and without blemishes. Wash the kale leaves by immersing them in water. Trim any tough ends and discard. If growing your own, cut the mushroom stems from the plant (fungus) and wash them separately. If you’ve bought the mushrooms, just immerse them. Fill a large skillet with about 2 inches of water. Add a pinch of sea salt and bring the water to a boil. Carefully immerse one kale leaf in the boiling water for about 30 seconds. Use a wire mesh skimmer to remove the leaf, careful not to tear it. Place it on a plate and allow to cool. IMG_1022 Repeat this with each kale leaf. Cut the red onion into half moons. IMG_1026 Chop the mushrooms into bite-size pieces. IMG_1030 Heat a cast iron or stainless steel skillet on a medium flame for about 20 seconds. Add the olive oil to the pan and then add the onions. Use cooking chopsticks to sauté the onions. When the onions begin to sweat, add a pinch of sea salt. Then add the mushrooms, and cook them with the onions for about 10 to 20 minutes, until all are soft and the flavors well integrated. IMG_1036 Place each blanched kale leaf on a plate, flat. Spoon the sautéed mushrooms and onions into the center of the leaf. IMG_1063 Gently fold the sides of the leaves around the mushroom and onion mixture, and serve. You can tightly wrap the kale leaves around the mushrooms like a burrito and eat it with your hands.

 ©Nancy Wolfson-Moche 2014

Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).