Yumame a la creme fraiche

Directions

1. Soak the dried porcini mushrooms and reserve the stock
2. Slice the onion and peppers thinly
3. Cut Yumame into pieces
4. Cut the champignon into quarters
5. Chop the parsley
6. Colour Yumame and the mushrooms in a pan with oil and remove
7. Add the onion and pepper to the pan and sauté quickly
8.  Add the mushroom stock and reduce, quickly blanche the kale in salted boiling water and add to the mix
9. Carefully stir Yumame back through, season and add lemon zest and juice as needed