A mixture of seasonal greens and mushrooms makes a versatile dish. When chanterelles are available, definitely use them. But feel free to substitute different types of greens or different mushrooms. We particularly like the King Trumpet mushrooms that are available from Milliken Family Farms. This also becomes the core for many meals—with a poached egg, on top of a baked potato, over pasta or mixed into Soba Noodle Soup.
Makes 4 servings
- 1⁄2 pound chanterelles or other mushrooms
- Butter or olive oil
- Salt and pepper
- 1⁄4 cup white wine
- Olive oil
- 1 shallot, finely chopped
- 1 large bunch chard, stems cut from leaves and diced; leaves cut in ribbons
Cut off just the base of the stems of the mushrooms if they are woody. Wipe them with a damp cloth or brush them. Cut them into bite-size pieces.
Heat the butter or olive oil in a large skillet. Add the mushrooms and season with salt and pepper. Cook over medium heat for a few minutes until they are soft. Add enough wine to deglaze the pan and cook until it has evaporated. Remove the mushrooms and set aside.
Add enough olive oil to just coat the pan and add the chopped shallot and chard stems. Season with a little additional salt and pepper. Sauté for a few minutes until the stems begin to get soft, then add the chard leaves. Continue to sauté until tender and wilted. Add the reserved mushrooms and stir until they are combined. Serve as a side dish or over pasta as a component in one other recipes.
To serve with pasta: Add the finished chard and mushrooms to freshly cooked and drained pasta, season with some additional salt and some red pepper flakes, then drizzle with olive oil and add a generous amount of grated Parmesan cheese.