Mushroom Bundles Recipes

WILD-MUSHROOM BUNDLES

Steps:

• 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.
• 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.
• 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.
• Heat in oven until bundles are hot and juices are bubbling, about 20 minutes.

WILD MUSHROOM BUNDLES

Steps:

• Melt butter in a medium skillet over medium heat.
• Add bell pepper and garlic; cook and stir 1-2 minutes or until tender.
• Add mushrooms and cook 2-3 minutes or until tender.
• Remove from heat.
• Stir in chives, cheese, salt and spices.
• Mix well.
• Heat oven to 350F.
• Unroll phyllo sheets and cover with plastic wrap or a towel.
• Place one sheet on work surface; spray with nonstick cooking spray.
• Layer two more sheets, spaying each with nonstick spray.
• Using a sharp knife, cut through all sheets making 12 squares.
• Place about 1 heaping teaspoon of the mushroom mixture in the center of each square.
• Bring up the edges of the pastry; twist together in a circular motion to seal.
• Place on ungreased cookie sheet.
• Repeat with remaining three phyllo sheets and mushroom mixture.
• Bake for 18-20 minutes or until golden brown.
• Tie a chive stem around each bundle before serving.