Swiss Chard with Dried Mushrooms

Name: Swiss Chard with Dried Mushrooms
Yield: 2 or 3 servings
Cuisine: Italian
Ingredients: ¼ cup dried Boletus mushrooms (cèpes, porcini, Polish mushrooms); ¼ cup dried Boletus mushrooms (cèpes, porcini, Polish mushrooms); ¼ cup dried Boletus mushrooms (cèpes, porcini, Polish mushrooms); ¼ cup dried Boletus mushrooms (cèpes, porcini, Polish mushrooms); 1 cup very hot water; 1½ pounds Swiss chard, cleaned, trimmed, leaves and stems separated (see Preparation); 1 tablespoon butter; 1 tablespoon olive oil; 2 small shallots, minced; Salt and pepper; Salt and pepper

Preparation info

2 or 3
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

This bosky Swiss chard and wild mushroom combination is surprisingly subtle and easy to assemble. Accompanied by simple roasted chicken, new potatoes boiled with fresh rosemary, and a light-bodied Bordeaux, it should please admirers of foresty flavors.

Ingredients

¼ cup dried Boletus mushrooms (cèpes, porcini, Polish mushrooms)
1 cup very hot water

Europe
France
Switzerland
Italy
Sicula
Side dish
Mediterranean
October
September
Spring
Gluten-free
June
July
August
Sicily
Vegetarian

Method

Combine mushrooms and hot water; soak about ½ hour. Lift out mushrooms and rinse lightly. Strain soaking liquid through fine cheesecloth or paper towel.
Cut chard stems in 1-inch pieces, the leaves in smaller slices.
Heat butter and oil in flameproof, noncorrodible casserole over moderate heat; stir in shallots and soften slightly. Add chard stems and