This American Comfort Cookies leans on brown sugar and bourbon to do the heavy lifting. We bake the Mushroom for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the brown sugar and bourbon elements, and pat the mushroom dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the mixed mushrooms and bake until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the brown sugar and the rest of the brown sugar and bourbon flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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