WILD MUSHROOM BUNDLES

By BobD

Ingredients

• 8 SERVINGS
• Sturdy forest-green collards provide the wrapping for buttery, juicy mushrooms- can be assembled a day ahead.
• 8 large collard leaves, stems and thick portion of center ribs removed
• 1/2 cup dry white wine
• 2 tablespoons minced shallot
• 1 teaspoon minced garlic
• 5 tablespoons unsalted butter, divided
• 1 lb mixed fresh wild mushrooms, such as chanterelle, oyster, and cremini, trimmed and cut into wedges (6 cups)

Details

Servings 8
Adapted from gourmet.com

Preparation

Step 1

Cook collards in a large pot of boiling water with 1 Tbsp 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.

Bring wine to a boil with shallot, garlic, 4 Tbsp butter, 1/2 tsp salt, and 1/4 tsp pepper in a heavy medium saucepan.

Add mushrooms and cook, covered, over medium heat, stirring occasionally, until tender, about 12 minutes. Butter a 2-qt shallow baking dish, then strain mushroom juices into baking dish, reserving mushrooms.

Preheat oven to 450F with rack in lower third.

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 Tbsp butter and cover with foil.

Heat in oven until bundles are hot and juices are bubbling, about 20 minutes.

COOKS NOTES:

Bundles can be assembled and put in baking dish 1 day ahead and chilled.

Bring to room temperature before heating.