This recipe appears in:Talking Turkey with Gourmet's Ruth Reichl
When we talked to Gourmet editor in chief Ruth Reichl about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This is one of them. Read our interview.
More of Ruth Reichl's favorite recipes from the November 2008 issue of Gourmet:
- 8 large collard leaves, stems and thick portion of center ribs removed
- 1/2 cup dry white wine
- 2 tablespoons minced shallot
- 1 teaspoon minced garlic
- 5 tablespoons unsalted butter, divided
- 1 lb mixed fresh wild mushrooms, such as chanterelle, oyster, and cremini, trimmed and cut into wedges (6 cups)
Cook collards in a large pot of boiling water with 1 Tbsp 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.
Bring wine to a boil with shallot, garlic, 4 Tbsp butter, 1/2 tsp salt, and 1/4 tsp pepper in a heavy medium saucepan. Add mushrooms and cook, covered, over medium heat, stirring occasionally, until tender, about 12 minutes. Butter a 2-qt shallow baking dish, then strain mushroom juices into baking dish, reserving mushrooms.
Preheat oven to 450°F with rack in lower third.
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 Tbsp butter and cover with foil.
Heat in oven until bundles are hot and juices are bubbling, about 20 minutes.
Bundles can be assembled and put in baking dish 1 day ahead and chilled. Bring to room temperature before heating.