Mushrooms with Turnips, Kale and Herb Oil

(Serves 4)

Ingredients:
For Sauteed Morels or
1/2 lb Shiitake’s
1/2 lb Portebello Mushrooms
1/2 lb Oyster or Button Mushroom
2 cloves garlic
1 tsp Thyme
2 Shallots – Diced
2 bunches Kale – Torn
1/4 Cup Cider Vinegar

2 cups Turnips, peeled and diced

2 Tablespoons Tarragon Leaves
2 cups Parsley
1/2 cup Extra Virgin Olive Oil
Salt

1/4 cup roughly chopped pistachios, toasted


For Turnips:
Peel and Dice raw turnips.  Add 1 Tablespoon olive oil to hot sauté pan followed by turnips.  Cook on high until turnips are cooked through and golden brown.  Set aside.

For Mushrooms:
Roughly chop all mushrooms. Add 1 Tablespoon olive oil to large sauté pan followed by mushrooms cook until soft. Finely dice garlic and shallots. Then move mushrooms to one side of the pan and add a little more olive oil to the other side of the pan, add garlic and shallots. Next, tear Kale leaves into rough pieces and place over the mushrooms, garlic and shallots.  Continue to cook the vegetables for a minute.  Then deglaze the pan with 1/4 cup of cider vinegar. Season with salt and pepper.

For Herb Oil:
In a blender, combine 2 cups parsley with 1/2 cup olive oil.  Blend until smooth.  Then add tarragon and blend to incorporate.

To Plate:
Place kale leaves down on plate and top with mushrooms.  Spoon turnips on top of mushrooms.  Drizzle herb oil around the dish followed by a sprinkling of crushed pistachios.