portabella mushrooms topped with wilted swiss chard, shallots and feta cheese

 

Preparing Swiss Chard

• 1 (1-pound) bunch Swiss chard
• 1 large garlic clove, finely chopped
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons dried currants
• 1/3 cup water
• 1 1/2 ounces feta, crumbled (1/3 cup)

Cut stems and center ribs from chard, discarding any tough parts near base, then cut stems and ribs crosswise into 3/4-inch-thick slices. Coarsely chop leaves.

Cook garlic in oil in a 4-quart heavy pot over moderately low heat, stirring occasionally, until pale golden, 1 to 2 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, 4 minutes. Add currants and cook, stirring, until plump, about 1 minute. Add chard leaves and water and increase heat to moderate, then cook, covered, stirring occasionally.

Preparing Portabella Mushrooms

Large portabella mushrooms

olive oil

black pepper

chopped shallots

Worcestershire sauce

In a large saute pan, on medium low heat

place olive oil, once hot, place in mushrooms, cook the mushrooms, turn occasionally until the start to wrinkle and turn a darker brown. add more olive oil if they start sticking or looking to dry.

add black pepper and chopped shallots, let shallots brown.

At the very end before you turn the heat off add a few dashed of Worcestershire sauce.

Top your mushroom with the Swiss chard mixture and enjoy!

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