• 1 pound fresh mushrooms (button, cremini, shiitake, portabella, maitake)
  • 1 bunch kale, washed and chopped
  • 2-3 tablespoons cold pressed olive oil
  • Sea Salt
  • 1 clove garlic, minced
  • 1 tablespoon minced parsley
  • 1/2 cup mirin (rice wine) or white wine (optional)
  • 1 tsp. dried thyme
  • 2-4 tablespoons unsweetened soy milk (Eden original is best quality soymilk)
  • 4 medium sized potatoes
  • Black pepper



  1. Wipe the mushrooms clean, trim the hard stems, and slice.
  2. Quarter the potatoes and add to a pot of boiling, salted water.  Cover, reduce heat, and cook until tender, about 15 minutes.  Drain and cut into a medium dice.
  3. Heat the oil in a skillet over medium-high heat.
  4. Add the mushrooms, sprinkle with 1/8 tsp. teaspoon of sea salt, garlic, thyme, and parsley, and sauté a few minutes. 
  5. Add the chopped kale, cover tightly and cook, tossing occasionally about 5 minutes. Remove the cover, add the mirin or white wine, raise the heat to high and continue cooking, stirring constantly, about 3 minutes.
  6. Add the soymilk and continue cooking, stirring well.
  7. Add the potatoes and black pepper, stirring well so the potatoes absorb the flavors. 
  8. Cover and turn the heat to low, a cook a few minutes more.
  9. Optional:  Add a Tablespoon of vegan butter to the cooked mixture.



I often used dried shiitake and dried maiitake mushrooms in this dish.  Reconstitute them in cold water about 20 minutes and slice, discarding stem.

Substitute your favorite unsweetened vegan milk for the soymilk.

Substitute other greens for the kale or use a combination — bok choy, collard greens, escarole, etc.