White Wine Sauce with Shitakes and Kale


  • 1/2 lb sliced shitake mushrooms
  • 1/b bulb roasted garlic
  • 2 cloves garlic, minced
  • 1 T thyme
  • 1 c veggie stock
  • 1/2 c white wine (I used Pino Grigio)
  • 1 c (at least!) kale/swiss chard/spinach, very coarsely chopped
  • olive oil

=== Optional ===

  • 1/2 pkg West Best Vegetarian "Chicken", diced small and sauteed with garlic and onion powder, season salt, and pepper.


  1. Heat oil in a pan to medium-high. Add shitakes and sautee on high for 2 minutes. Reduce heat and sautee for 10 minutes.
  2. Add garlic and sautee until garlic is browned.
  3. Add thyme, stock, and wine. Raise heat to medium-high, then simmer on medium until liquid is reduced by 1/4 to 1/3.
  4. Add greens and sautee until greens are wilted.
  5. Serve on a bed of pasta, atop "chicken", and season with salt and pepper.