Wild Mushrooms with Kale & Mango Garnish

On a cool, early Fall day, this melange of foraged wild mushrooms garnished with kale, sweet juicy mangoes and radishes is sure to get your taste buds’ attention. You can serve this Wild Mushrooms with Kale & Mango Garnish dish as an appetizer or entrée.

One of the advantages of being at the cottage is an opportunity to pick some edible mushrooms, especially in the beginning of Fall when they are abundant in the forests. If you are a knowledgeable mushroom hunter, then go ahead and explore your area (where mushrooms are most likely to be found).

Last weekend wasn’t great in terms of weather – cool and rainy. But it was ideal for mushroom foraging. During half an hour, I found some delicate Chanterelles, highly-prized Porcini and other various Boletes. I harvested enough mushrooms to prepare a gourmet dinner for two – Wild Mushrooms with Kale & Mango Garnish.

If you are not into hunting for mushrooms yourself, you can try local farmers’ markets. Alternatively, you can grab some commercially cultivated mushrooms in a grocery store. Portobello, Cremini or Black Oyster can be good substitutes.

Next, you must imagine how you will complement the complex melange of mushroom flavors. For this occasion, I was contemplating the addition of sweet and savory complements. So, I sautéed the mushrooms in unsalted butter until golden and sprinkled with fresh thyme. Radishes and diced red chilies for some heat were paired with a julienne of mango for sweetness. The latter combination I nestled in a bed of lightly massaged green kale and added a drizzle of extra virgin olive oil and a dash of white balsamic vinegar.

Health benefits of Chanterelles Mushrooms

The Golden Chanterelle mushroom is one of Nature’s culinary delights.  They are  found mainly in coniferous forests. Apart from its mild peppery taste, it is full of essential nutrients, minerals and vitamins which are extremely important in improving human health and preventing diseases.

Eating Chanterelle mushrooms as part of a varied and balanced diet contributes to meeting numerous nutritional requirements. According to natureword, they are low in calories, fat and sugar. Chanterelle mushrooms stand out as a great source of benefits for metabolism and weight management, blood pressure and eyesight, the digestive and immune systems, muscles, skin and bones.

But, be aware that Chanterelle mushrooms can be a source of side effects and lead to allergic reaction for some people.

Health benefits of Porcini Mushrooms

Porcini are highly-prized mushrooms in the culinary arts for their rich flavor and numerous health benefits. In Canada and the United States, it’s not easy to find fresh Porcini. They are also quite expensive. So, if you have a chance to hunt for them while being in cottage country, go for it. Just make sure you know how to identify them.

Porcini mushrooms have a unique hearty, nutty and earthy taste. They are loaded with iron, fiber and antioxidants. They are also high in protein. Plus, Porcini mushrooms may help improve digestive health, promote weight loss, reduce inflammation and even kill off colon cancer cells.

Looking for more mushrooms recipes? 

Check these out:

Porcini & Barley Soup

Ricotta Toast with Sautéed Mushrooms & Tomatoes

Pasta with Portobello and Broccolini

Wild Mushrooms with Kale & Mango Garnish

5 from 3 votes

Recipe by The Minty Tomato Course: AppetizersDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

244

kcal

Total time

20

minutes

This melange of fresh Chanterelle and Porcini mushrooms garnished with kale, sweet juicy mangoes, crispy radishes and hot chili is sure to get your taste buds’ attention.

Ingredients

• 2-3 cup 2-3 Wild mushrooms, sliced

• 2 cup 2 Kale, slightly massaged

• 1/3 cup 1/3 Radishes, sliced

• 1/2 cup 1/2 Mango, thinly julienned

• 1 tsp 1 Red/Green chili pepper, diced

• 4 sprigs 4 Fresh Thyme (2 picked and 2 for garnish)

• 2 tbsp 2 Butter, unsalted

• 1.5 tbsp 1.5 Extra virgin olive oil

• 1 tbsp 1 White balsamic vinegar

• Kosher or sea salt & freshly ground black pepper to taste

Directions

• Garnish
• Prepare the ingredients
• In a mixing bowl, combine slightly massaged kale, sliced radishes, thinly julienned mango and diced chilies. Add a drizzle of extra virgin olive oil and a dash of white balsamic vinegar. Toss to coat and set aside.
• Mushrooms
• Prepare the ingredients.
• Give fresh mushrooms a gentle wipe off and cut away any spoiled sections. Briefly rinse mushrooms in cold water. Avoid letting them soak for too long as they may absorb too much water. Slice as desired.
• Heat 2 tablespoons of unsalted butter in a non-stick skillet on a medium heat. Add sliced mushrooms and sauté for 8-10 minutes or until golden-brown. Immediately sprinkle with Kosher or sea salt and fresh thyme.
• Assemble
• Gently arrange the mushrooms on one side of the platter.  Add the garnish and a sprig of thyme. Season with freshly ground black pepper. Serve promptly.