Mushrooms & Swiss Chard
Course: DinnerCuisine: AmericanDifficulty: EasyServings
6
servingsPrep time
30
minutesCooking time
15
minutesI love mushrooms with pretty much anything. I love sautéing mushrooms from the Farmer’s Market with Swiss Chard and even better the stems of the chard to give a little texture and crunch. This is so good and so fresh, even my kids who aren’t mushroom fans request this dish. Really you can do or add anything you want. I add garlic and fresh chopped herbs from my garden. I find the key to a delicious mushroom is the balance of salted butter and olive oil in sautéing.
Ingredients
1 lb mushrooms, Cremini and Shiitake
1-2 bunches Swiss Chard
1/4 cup salted butter
2-3 Tablespoons olive oil
1-2 garlic cloves, minced, optional
Handful of fresh herbs roughly chopped
Salt and fresh ground pepper
2-4 tablespoons wine
Directions
- Wash and stem mushrooms, slice and set aside. Wash and stem Swiss chard. Tear leaves into smaller pieces and chop the stems.
- in a large pan, melt the butter and once melted add the oil. As it started to heat up, add the garlic and stems of the chard. Once they begin to soften add the shiitake and once those begin to soften, add the cremini and as they begin to soften add the Swiss chard leaves and mix well. You just want the leaves to wilt a little. You want to maintain structure so they don’t become soggy. You can add just a splash of wine if needed.
- Serve hot with a garnish of fresh herbs and finishing salt.
