Roasted Mushroom Kale Salad

1 small container of mushrooms (5 oz.), thinly sliced*
3 tbsp sesame (or olive) oil, divided
2 tbsp tamari**
2 sprigs of thyme, leaves removed from stem
1/2 tbsp red wine vinegar
1 tsp lemon juice
1/4 cup pine nuts, toasted
1 bunch of kale, stems removed and roughly chopped
1 tbsp water
black pepper, freshly grounded, to taste
1 or 2 shallots, thinly sliced

1. Heat 1 tbsp of the oil in a large saute pan over medium heat.  Add mushrooms and stir to coat.  Saute for about 2 minutes and then add tamari and thyme leaves.  Cook until all the liquid has been cooked out.  Remove from heat.

2. In a small blender or food processor add 1/2 cup of the cooked mushrooms and thyme, the remaining 2 tbsp of oil, red wine vinegar, lemon juice, water and black pepper.  Blend until smooth.

3. Put the chopped or torn kale in a large bowl and massage for 1 to 2 minutes.  With clean hands, mash the kale in your hands.

4. Toss the kale with the dressing, the remaining mushrooms, pine nuts and shallots.  Top with the rest of the pine nuts and serve!

Notes: *I used crimini/baby bellas for this recipe.  Shitakes would be delicious as well and in a pinch button mushrooms would work.  **Replace with coconut aminos for soy free.  

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