Serves 4

Preheat oven to 425°. Roast the parsnip on a baking sheet until tender and beginning to brown. Set aside.

In a large heavy-bottomed sauté pan, add the oil and heat until just before its smoke point. Carefully add the oyster mushrooms and cook over high heat until they start to color. Add the butter and garlic; turn the heat down to medium-high. Add the kale and continue to cook for about 1 minute. Deglaze with the wine and reduce until almost dry. Add ½ cup mushroom stock, raisins and parsnips; bring to simmer.

Blanch the pappardelle in salted water until al dente. Strain and add pasta to the sauté pan. If the dish becomes too dry, add a little pasta water to rehydrate.

Pull the pasta off heat and sprinkle with the grana cheese and lemon zest. Season with salt to taste. Plate and garnish with fresh minced chives, parsley and tarragon.

Mushroom Stock

Reserved oyster mushroom stems

½ small onion

2 cloves garlic

1 large celery rib, diced

1 medium carrot, diced

Place all ingredients in a pot; cover with cool water. Simmer for 45 minutes. Strain and set liquid aside.