- 2 oz. dried porcini mushrooms
- 2 ½ cup boiling water
- 1 lb. chard
- 1 Tbsp. olive oil
- 6 medium white mushrooms
- 2 cloves garlic, minced
- ½ tsp. kosher salt
- Freshly ground black pepper to taste
Place porcini in a medium bowl. Pour boiling water over them and let soak until softened, about 30 minutes. Separate chard leaves from stems. Cut leaves crosswise into 1-inch strips and stems into 1-inch lengths. Drain the porcini in a fine sieve lined with paper towel over a 2-cup measure. Add water to the soaking liquid if necessary to measure 1 ½ cups total. Rinse the porcini under cool running water. Squeeze out any excess water and coarsely chop. Chop white mushrooms into ¼-inch slices. Heat oil in a Dutch oven over medium heat. Add white mushrooms and cook, stirring often, until lightly browned, about 4 minutes. Add garlic, the chard stems and leaves, reserved liquid and chopped porcini; stir to combine. Cover and cook until chard stems are tender, 8-10 minutes. Uncover, increase heat to high and cook, stirring occasionally, until the liquid in reduced by half, 3-5 minutes. Season with salt and pepper.
From Eating Well Feb./Mar. 2006.