Chanterelles from the woods at Big Table Farm winery in Oregon's Willamette Valley accent vibrant, knee-high chard from owners Clare Carver and Brian Marcy's garden.
1/2 pound fresh or 1 1/2 oz. dried chanterelle mushrooms, or another fresh mushroom
2 pounds rainbow chard
1 cup walnut halves and pieces
1/4 cup salted butter, divided
1 teaspoon kosher salt, divided
1 teaspoon pepper, divided
1 large onion, chopped
How to Make It
For fresh mushrooms, brush clean, trim ends, and thickly slice. For dried, soak in hot water to cover, swishing occasionally, until pliable, 30 to 60 minutes; lift mushrooms out, squeezing out liquid.
Meanwhile, rinse chard well. Tear leaves from stems into large pieces. Very thinly slice stems on a diagonal and set aside, separate from leaves.
In an 8- to 10-qt. pot over medium heat, toast walnuts in 1 tbsp. butter, stirring often, until golden, 5 to 8 minutes. With a slotted spoon, transfer nuts to a bowl.
Add mushrooms, 2 tbsp. butter, and 1/4 tsp. each salt and pepper to pot; sauté until mushrooms are softened, 5 minutes. Transfer to a bowl. Increase heat to medium-high. Sauté stems from chard and onion in pot with remaining 1 tbsp. butter and 1/4 tsp. each salt and pepper until onion is golden, about 15 minutes.
Stir in half of chard leaves, 1/4 cup water, and 1/4 tsp. each salt and pepper. Cover and cook, stirring often, just until wilted, 2 minutes. Add remaining chard and 1/4 tsp. each salt and pepper; cook, covered, until wilted, 2 to 3 minutes more. Stir in mushrooms and half of nuts; transfer with a slotted spoon to a shallow bowl. Sprinkle with remaining nuts.
Big Table Farm winery, Willamette Valley, Oregon
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