Stuffed Chard in Red Wines with Cremini Mushrooms (Tuscan)
| Yield: | 4 Servings |
| Categories: | Mushrooms, Tuscan, Chard |
| 16 | lg | Red chard leaves; *see note |
| THE STUFFING | ||
| 3 | tb | Extra-virgin olive oil |
| 1 | md | Onion; minced |
| 1 | sm | Carrot; scraped and minced |
| 1 | Celery stalk; strings pulled and finely chopped | |
| 2 | Saffron strands; soaked in 1 cup hot water, for an hour | |
| 4 | c | Cooked short grain rice |
| 1/2 | c | Toasted pine nuts; chopped |
| 5 | tb | Chopped fresh parsley |
| 2 | Eggs; lightly beaten | |
| Salt and pepper | ||
| THE MUSHROOM SAUCE | ||
| 2 | tb | Unsalted butter |
| 1 1/2 | lb | Cremini mushrooms; cleaned and minced |
| 1 | c | Dry red wine |
| 1/2 | c | Vegetable stock |
Advertisement