WILD-MUSHROOM BUNDLES
Provided by Shelley Wiseman
Categories Mushroom Side Thanksgiving Vegetarian Dinner Collard Greens Boil Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- 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.
- 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.
- Preheat oven to 450°F 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 tablespoon butter and cover with foil.
- Heat in oven until bundles are hot and juices are bubbling, about 20 minutes.
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Anamarie Garcia
[email protected]I thought these mushroom bundles were just okay. The bread was a little dry, and the mushrooms were a bit bland. I probably won't make them again.
Mariza Dawit
[email protected]Meh.
LoveJYP
[email protected]These mushroom bundles were easy to make and turned out great! I used a variety of mushrooms, and they all worked well. I also added a bit of crumbled bacon to the bread mixture, which gave it a nice smoky flavor.
Mr Dantey
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed these bundles. The bread was crispy and flavorful, and the mushrooms were cooked perfectly. I'll definitely be making these again!
Hamza Kiani
[email protected]These wild mushroom bundles were a hit at my last dinner party. The combination of flavors and textures was amazing, and the presentation was beautiful. I highly recommend this recipe!