Harvest Pasta with Chanterelles, Sungolds and Kale

To a large skillet add your oil and butter. Once melted, add in your garlic, shallots, and mushrooms. Season with salt and pepper. Once garlic and onions are translucent, pour in white wine and let it reduce by half. Next, add in your tomatoes. Cook over medium heat. Once the tomatoes begin to split, add in your kale and season with a touch more salt. Cook for an additional 5-7 minutes until the tomatoes cook down and the sauce is at a simmer. Turn heat to low. Toss in your cooked pasta, pasta water, and Parmesan cheese. Garnish with basil and extra Parmesan. Serve and enjoy.