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Every time I get to visit Jackson, Snake River Grill is always a must! On my last visit, they had a new kale-mushroom dish as a starter, and I am dying to bring it back home to the East Coast.
— Carole Frechette, Weston, Mass.
Snake River Grill’s Kale and Mushroom Dip
January 9, 2023
Category
Ask For It
Daily Dish
recipe
Snacks
Ingredients
- PULL NOTE: The Grill uses locally sourced mushrooms from Morning Dew Mushrooms and Micros, kale from Canewater Farm and Lark’s Meadow Farms Rendezvous cheese.
- 2 large onions, thinly sliced
- 3 large shallots, thinly sliced
- 6 cloves garlic, thinly sliced
- 1 ounce fresh thyme
- 1/2 pound butter
- 1 pound mixed oyster mushrooms, roughly chopped
- 2 ounces olive oil
- 1 pound lacinato kale, stemmed, cleaned and roughly chopped
- 1 pint heavy cream
- 1 packed pint shredded, meltable cheese
- Lemon juice as needed
- 1 pint bread crumbs
- Salt as needed
Instructions
- In a saucepot, cover the onions halfway with water and bring to a boil. Let the onions simmer until the water evaporates, then turn down the heat to low and cook until caramelized. Heat oven to 375 F. In a separate pot over medium-high heat, add the shallots, garlic, olive oil, half of the butter, thyme and mushrooms. Once the mushrooms start to brown, season with salt. Turn down the heat to medium-low and slowly roast the mushrooms until very tender.
- While the mushrooms are roasting, place the bread crumbs in a mixing bowl with the rest of the butter and mix until the butter is evenly dispersed. Reserve. Once the mushrooms are done, remove the thyme sprigs and add the kale to the pot. Cook the kale until just tender. Turn the heat to high and add the cream. Reduce until it coats the back of a spoon. Be sure to stir the pot occasionally to ensure the ingredients don’t stick to the bottom and burn. Once the cream is reduced, add the cheese and mix. The result should be a rich, cheesy sauce. Season to taste with salt and lemon juice, using the lemon juice sparingly.
- Add the caramelized onions to the dip and place in a baking dish. Cover the dip liberally with the bread crumb mixture and place in the oven. Bake until the bread crumbs are golden brown. Gently toast slices of your favorite bread and serve alongside the finished dip.
