WILD MUSHROOM BUNDLES

from the November 08 Gourmet. Gwen had raved about the recipe after she made it for Thanksgiving, and though a bit of a craft project, it was worth it for a special meal. The silky texture of the collards and the earthiness of the mushrooms were a great combo, and the greens completely lost their bitterness when blanched.

10 – 12 large collard leaves, stems and thickest portion of center stems cut out
½ cup (or more) dry white wine
2 tablespoons minced shallot
1 teaspoon minced garlic
5 tablespoons unsalted butter
1 pound mixed, fresh, wild mushrooms, such as chanterelle, oyster and cremini, trimmed if necessary and torn into small pieces (I asked the guy who sells mushrooms what a good combo would be and he was spot on. Unfortunately I don’t remember what it was.)

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. They tear easily, so handle with care.
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. If you don’t have enough cooking liquid to cover the bottom of the baking dish, add more white wine.
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 tablespoon butter and cover with foil. You will only make about 8 bundles – the extra leaves are to cover you if you have tears. I also successfully used torn pieces to patch openings in my bundles that resulted from cut-away stems.
Heat in oven until bundles are hot and juices are bubbling, about 20 minutes.