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The ingredients needed to prepare Mushroom, kales and ugali:
- Use 1 pack mushrooms
- Get 1 bunch kales
- You need 2 cups flour
- You need 4 tomatoes
- Use 1 clove garlic
- Provide 2 medium sized onions
- Provide 1 pinch salt
- You need And cooking oil
Steps to make Mushroom, kales and ugali:
- Wash the mushrooms and pat dry using a kitchen towel or surviett and cut them to your desired sizes and shape, you can also cook them whole, cut one onion, grate the garlic. Heat the pan and add oil, when the oil is hot add the onions, fry the onions but don't let them brown, add the garlic and let it fry a little, add two diced tomatoes, add a pinch of salt, stir, cover and allow the tomatoes to cook, add the diced mushrooms, stir and cover, allow to cook for two to three minutes and it's done.
- Do the same as above with kales but there was no garlic in kales
I love its use of kale and mushrooms (two of my favorite fall-ish ingredients, even though you can get them year-round), as well as a veloute (a flour-thickened. Heat a medium skillet with extra-virgin olive oil and butter over medium to medium-high heat. When fat is hot, add garlic and mushrooms and place a lid which is too small for the skillet down into the pan, pressing and. After I made this Kale, Mushroom, Feta, and Mozzarella Breakfast Casserole twice for guests I decided to post the recipe. Vegan Mushroom Gratin with kale is a delicious side or main meal filled with tender mushrooms, kale, vegan cream and topped with almond parmesan!
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