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Wild Mushrooms with Wilted Greens

Wild Mushrooms with Wilted Greens | BourbonandHoney.com -- Flavored with browned butter and sage, these Wild Mushrooms with Wilted Greens are a tasty side dish or easy dinner served with rice or pasta. | - Click through to read the full post or Repin to find later!
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Flavored with browned butter and sage, these Wild Mushrooms with Wilted Greens are a tasty side dish or easy dinner served with rice or pasta.

Ingredients

Scale
  • 1 tablespoon butter
  • 1 small shallot, thinly sliced
  • 8 ounces chanterelle mushrooms, well cleaned, thinly sliced
  • 1/2 cup vegetable or chicken stock
  • 1/4 teaspoon fine sea salt
  • Pinch coarsely ground black pepper
  • 1/2 teaspoon fresh sage, thinly sliced
  • 1 bunch hearty greens, washed, trimmed and cut into bite-sized pieces (I used swiss chard)
  • Fresh shaved parmesan

Instructions

  1. In a large skillet, heat the butter over medium heat. Add the shallot and mushrooms, cook over medium heat 5 to 7 minutes, stirring occasionally, until onions soften and start to brown. Add the stock to the hot skillet, stirring to loosen any browned bits from the bottom of the pan. Stir in salt, pepper and sage. Bring mixture to a simmer.
  2. Add the chopped greens, gently toss to coat. Reduce heat to low, cover and simmer for 10 to 12 minutes until the greens are tender. Remove the lid, cook for an additional 1 to 2 minutes, allowing the liquid to cook off. Serve warm with fresh parmesan.

Nutrition

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