If you don’t have any fresh dill left from your previous box, I’m sure dried dill would work fine. There is a local, organic mushroom grower just off of Hwy H near Wisconsin Dells: Hidden Valley Mushrooms, S270 Birchwood Rd. You can stop by and buy mushrooms.
- 2 T. butter
- 4-6 oz fresh mushrooms, finely chopped
- 1 bunch kale, blanched and drained
- 6 eggs, beaten
- 1 C. heavy cream or half and half
Heat oven to 350. Butter an 8.5 x 12.5 inch baking dish. Heat butter in skillet over medium-high flame. Add mushrooms and cook, stirring often, until tender and liquid has evaporated. Cool 10-15 minutes.
Squeeze excess liquid from blanched kale; chop it and combine with remaining ingredients, including cooled mushrooms. Spread evenly in prepared pan. Bake until set, 25-30 minutes. Cool 10 minutes.
Cut into 18 squares, then cut each square into 2 triangles. Serve warm or at room temperature. Makes 36 triangles.