Wild-Mushroom Bundles
Tender collard leaves wrapped around a savory mixture of wild mushrooms, shallots, and garlic, creating elegant bundles braised in a white wine butter sauce. Perfect as an upscale vegetarian main course or impressive side dish.
Ingredients
- •8 leaves large collard leaves, stems and thick portion of center ribs removed
- •½ cup dry white wine
- •2 tablespoons minced shallot
- •1 teaspoon minced garlic
- •5 tablespoons unsalted butter, divided
- •1 pound mixed fresh wild mushrooms
- •chanterelle
- •oyster
- •cremini
- •6 cups mushrooms trimmed and cut into wedges
Cooking Instructions
- 1.
Cook collards in a large pot of boiling water with 1 tablespoon salt until just tender, 6 to 8 minutes, then drain. Transfer to a bowl of cold water, then spread leaves, undersides up, on paper towels, overlapping cut edges slightly, and pat dry.
8 min
- 2.
Bring wine to a boil with shallot, garlic, 4 tablespoons butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a heavy medium saucepan. Add mushrooms and cook, covered, over medium heat, stirring occasionally, until tender, about 12 minutes. Butter a 2-quart shallow baking dish, then strain mushroom juices into baking dish, reserving mushrooms.
12 min
- 3.
Preheat oven to 450°F with rack in lower third.
5 min
- 4.
Mound about 1/4 cup mushrooms in center of each collard leaf. Fold leaves to enclose filling and arrange bundles, seam sides down, in 1 layer in baking dish. Dot with remaining tablespoon butter and cover with foil.
10 min
- 5.
Heat in oven until bundles are hot and juices are bubbling, about 20 minutes.
20 min
