Kale Mushroom Sauce

1/2 lb. Crimini mushrooms, quartered
2-3 shallots. sliced
2 cloves garlic, chopped
1/8 teaspoon red pepper flake, or to taste
1 bunch kale, washed, stemmed and chopped
2 tablespoons olive oil
1/4 cup white wine
1/2 teaspoon White Truffle Oil (optional)

Sauté shallots, garlic, and red pepper flakes in olive oil until soft. Add mushrooms and lightly brown. Add kale, cover and cook until wilted, stirring occasionally. Stir in white wine and cooked pasta. Remove from heat and add truffle oil. Serve with Parmesan cheese.