Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.see more from this author
Question – there is no oil in the dressing – I figure the maple syrup must tone down the vinegar but still isn’t it too zesty?
This is now one of my favorite kale and mushroom recipes. Very very tasty!
First and foremost, never eat raw morels. they are very toxic. please assist your recipe to cook them first then grind them in the blender.
This is not correct. You can eat morals raw but you shouldn’t eat a large amount of them raw at one time- the amount in this recipe is perfectly safe. Additionally drying then rehydrating takes care of the issue also. Second- why would your grind them?! Morals are delicious eating- whole/chopped and sautéed or added into recipes. They’re my favorite mushroom- delicious!
This looks delicious!! Thank you. I’m pinning this.