Sturdy forest-green collards provide the wrapping for buttery, juicy mushrooms. Elegance comes easily when it comes to these bundles, since they can be assembled a day ahead.
Bundles can be assembled and put in baking dish 1 day ahead and chilled. Bring to room temperature before heating.
Recipe information
Total Time
1 hr
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
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.
Step 2
Bring wine to a boil with shallot, garlic, 4 tablespoons butter, 1/2 teaspoon salt, and 1/4 teaspoon 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.
Step 3
Preheat oven to 450°F with rack in lower third.
Step 4
Mound about 1/4 cup mushrooms in center 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.
Step 5
Heat in oven until bundles are hot and juices are bubbling, about 20 minutes.
