Active Time

　　25 min

　　Total Time

　　1 hr

　　Sturdy forest-green collards provide the wrapping for buttery, juicy mushrooms. Elegance comes easily when it comes to these bundles, since they can be assembled a day ahead.

　　

Ingredients

Makes 8 servings

　　8 large collard leaves, stems and thick portion of center ribs removed

　　1/2 cup dry white wine

　　2 tablespoons minced shallot

　　1 teaspoon minced garlic

　　5 tablespoons unsalted butter, divided

　　1 pound mixed fresh wild mushrooms, such as chanterelle, oyster, and cremini, trimmed and cut into wedges (6 cups)

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

Preheat oven to 450°F with rack in lower third.

　　

Step 4

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.

　　

Step 5

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

　　Cooks’ notes:

　　Bundles can be assembled and put in baking dish 1 day ahead and chilled. Bring to room temperature before heating.