4ozlacinato kalestems removed, leaves cut into 2 inch squares
4ozfresh ramariacleaned, washed and dried if needed
Kosher salt and fresh ground black pepper
Fresh squeezed lemon juiceto taste
Fresh chopped Italian parsleya pinch
½teaspoonhigh quality fresh garlicfinely chopped
¼cupdry white wine
Break the coral mushroom into medium-sized pieces about the size of a walnut. If your coral mushroom is large, and clean, you might consider cooking it as a steak or a big hunk, by searing it in a pan and finishing in a hot oven. Heat the oil in a saute pan, then quickly sesaon the shrimp with salt and pepper just before they go in the pan. Do not move the shrimp once they're in the pan or they won't sear right.
When the prawns are golden brown on one side, flip them and add the coral mushrooms to the pan. Continue cooking with the pan on high heat for a minute or two, making sure to caramelize the mushrooms.
Discard the oil and add the unsalted butter to the pan, and continue cooking on high heat. When the butter is nut-brown, add the garlic, and cook for 1 minute, then remove the pan from the heat and swirl for a moment to deepen the color of the garlic, being careful to let it get dark, but not burn.
Deglaze the pan with the white wine, reduce by half, double check the seasoning, season lighlty with salt and squeeze of lemon and prepare to plate the dish.
Meanwhile, wilt the kale simply in a pan with a lid, a touch of butter and salt, without adding any color.
On two preheated dinner plates, arrange a bed of kale. Arrange 3 shrimp on each plate on top of the kale, then spoon the coral mushrooms and pan juices over the shrimp and around the plate and serve immediately.