Kale and Mushroom Gratin
Ingredients:
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1 tablespoon olive oil or water for water saute
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1 small onion (or large shallot), diced
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1 lb. (16 oz.) mushrooms, sliced or quartered, cremini or baby bella’s
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1 1b. (16 oz. or 2 large bunches) kale, stems removed and chopped (or use pre-cut for ease)
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1/4 cup white wine
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1 cup vegan heavy cream (recipe in notes)
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1/4 cup unsweetened almond milk, more as needed
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Himalayan salt & cracked pepper to taste
To serve
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Almond Parmesan (a pantry staple)
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Grain or pasta (farro, quinoa, rice, barley, bowtie, couscous, penne)