Tuscan Kale and Forest Mushrooms

Pairing: Red Cap Vineyards Cabernet Sauvignon

Yield: 12 servings

• 1 Tbsp. olive oil
• 4 bunches Tuscan kale (Dino kale) cleaned and stems removed
• 3 – 4 large shallots, sliced into thin rings
• 1 Tbsp. butter
• 1 lb. black trumpet mushrooms, cleaned and quartered
• 1 lb. hedgehog mushrooms, cleaned and quartered
• 1 ½ tsp. finely chopped fresh thyme
• 1 Tbsp. red wine vinegar

Tear kale into bite sized pieces. Heat a large, heavy skillet over med high heat. As the pan is heating add the olive oil and the shallots. Sauté until clear then add the kale and a bit of salt. Mix and stir until the kale wilts. Add the red wine vinegar and cook an additional minute. Pour kale into a bowl and set aside. Return the pan to the heat and add the butter. When the butter starts bubbling add the thyme and stir as it crackles. Now add the mushrooms. Sauté until the moisture dissipates then season with salt and pepper. Continue to cook the mushrooms until the are browned nicely. Return the kale with juices to the pan. Mix gently. Adjust seasonings and serve.