Wild-Mushroom Bundles

Ingredients for Wild-Mushroom Bundles

• 8 large collard leaves, stems and thick portion of centre ribs removed

• 120ml dry white wine

• 2 tablespoons minced shallot

• 1 teaspoon minced garlic

• 5 tablespoons unsalted butter, divided

• 450g mixed fresh wild mushrooms, such as chanterelle, oyster, and cremini, trimmed and cut into wedges (1450ml )

How to make Wild-Mushroom Bundles

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 teaspoons salt, and 1/4 teaspoons 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 232°C with rack in lower third.

Mound about 60ml mushrooms in centre 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.