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Recipe: Sautéed Mushrooms on Flatbread with Braised Greens

Maggie Borden

March 15, 2016

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While writing the Gramercy Tavern Cookbook, JBF Award–winning chef and author Michael Anthony found himself drawn to the most vegetable-forward dishes from the restaurant and quickly decided he needed to share his passion for produce with the public. The result of his efforts is V is for Vegetables, a new tome written for the home cook and featuring options for herbivores and omnivores alike. Anthony will serve a selection from the book at his upcoming Enlightened Eaters event, including this rustic, earthy flatbread. Combining the hearty umami of sautéed mushrooms (Anthony prefers hen of the woods or maitake) with a base of crusty flatbread and slightly bitter, verdant kale leads to a easy but elegant appetizer worthy of your next dinner party. Savory and satisfying, this hors d’oeuvre offers the kind of addictive punch of flavor that’ll have you seeing the world as Michael Anthony does: through greens-colored glasses.

Get the recipe.

Learn more about Enlightened Eaters, our educationally minded series of readings, workshops, discussions, and other programs focusing on health, nutrition, sustainability, and environmental issues.

V IS FOR VEGETABLES recipe courtesy Little, Brown and Company Copyright © 2015 by Michael Anthony and Dorothy Kalins Ink, LLC​.

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Maggie Borden is assistant editor at the James Beard Foundation. Find her on Twitter and Instagram.