• 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.

Serves 4.

From Eating Well Feb./Mar. 2006.