This dish was made for the Thanksgiving meal featured this last fall. It is a nice side dish that adds that extra something special to your table. I know that there are thoses who are not big mushroom fans, so this may not be the side dish for you. But for the mushroom fans in your life, this will be a recipe to write down and remember.
For me, mushrooms add that something extra that finishes some dishes, whether it be beef stroganoff , sauteed mushrooms on a grilled steak or stuffed with crab meat (famous crab stuffed mushrooms will eventually be displayed on the site).
Sauteed Mushrooms in Collard Greens
8 large collard leaves, stems and this portion of center ribs removed
1/2 Cup dry white wine
2 Tbsp minced shallots
1 tsp minced garlic
5 Tbsp unalted butter, devided
1 lb mixed fresh wild mushrooms or portabellos, cut into wedges – approx 6 cups
Boil water with 1 Tbsp salt and cook collards until just tender (approx 6-8 minutes). Immediately, blanch in bowl of cold water, then spread leaves, undersides up, on paper towels, overlapping cut edges slightly, and pat dry.
In a heavy medium sized sauce pan, bring wine to a boil with shallot, garlic, 4 Tbsp butter, 1/2 tsp salt and 1/4 tsp pepper.
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 the oven to 450 degrees with rack in lower thrid.
Mound about 1/4 cup mushrooms in cetner of each collard leaf. Fold leaves to enclose filling and arrange bundles, seam sides down, in 1 layer in baking dish. Dot with remainnig Tbsp butter and cover with foil.
Heat in over until bundles are hot and juices are bubbling, about 20 minutes.
Serve and enjoy!
Note: This is a make ahead option meal. The bundles can be created a day ahead of time and stored in refridgerator. Make sure to bring to room temperature before cooking.