Recipes

Wild-Mushroom Bundles

1 Mins read
0
16
0
Share
Scroll to recipe
Share
Wild-Mushroom Bundles

Wild-Mushroom Bundles

amanda

Equipment

  • - Kitchen Knife Set (durable, sharp for cutting fresh wild mushrooms)

  • - Mandoline Slicer (precision slicing of mushrooms)

  • - Nonstick Skillet (10-inch, easy frying or sautéing without excessive oil)

  • - Cutting Board Set (safe cutting and preparation for ingredients)

  • - Mushroom Knife (specifically designed for handling mushrooms, cleanly removes stems)

  • - Stainless Steel Mixing Bowls Set (versatile for mixing ingredients)

  • - Digital Food Scale (accurate measurements crucial for seasonings and portions)

  • - Mixer Stand & Hand Mixer (blending sauces or preparing batter)

  • - High-Speed Blender (pureeing onions and garlic for sauce)

  • - Silicone Spatula Set (for mixing and flipping in nonstick pans)

Ingredients

  • 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 pound mixed fresh wild mushrooms, such as chanterelle, oyster, and cremini, trimmed and cut into wedges (6 cups)

Instructions

1

Instruction 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.
2

Instruction 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.
3

Instruction 3

Preheat oven to 450°F with rack in lower third.
4

Instruction 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.
5

Instruction 5

Heat in oven until bundles are hot and juices are bubbling, about 20 minutes.
0
16
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *