Swiss Chard Casserole With Shiitake Mushrooms Recipes

SWISS CHARD CASSEROLE WITH SHIITAKE MUSHROOMS

Steps:

• Preheat the oven to 350° and butter a shallow 9-by-13-inch ceramic baking dish. In a large skillet, heat the oil until shimmering. Add the mushrooms and cook over high heat, turning once, until golden and crisp, about 5 minutes. Season with salt and transfer the mushrooms to a paper towel-lined plate. In a small bowl, toss the panko with 1/4 cup of the cheese. In a large bowl, whisk the eggs with the cayenne, 2 teaspoons of salt and 1/2 cup of the cheese. Stir in the Swiss chard and mushrooms. Scrape the mixture into the prepared dish and bake for about 20 minutes, until the eggs are just set around the edges. Sprinkle the panko on top and bake for about 10 minutes longer, until the casserole is set and the topping is lightly browned. Let stand for 10 minutes before serving. MAKE AHEAD The casserole can stand at room temperature for up to 2 hours.

SAUTEED SWISS CHARD WITH MUSHROOMS AND ROASTED RED PEPPERS

Steps:

• Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until onion is translucent and mushrooms soften, about 5 minutes. Stir in Swiss chard, red pepper, oregano, basil, salt, and black pepper. Cook until Swiss chard is wilted, about 3 minutes. Stir in white wine; cook until Swiss chard is tender, 3 to 4 minutes more.

CASSEROLE OF SWISS CHARD AND GRUYERE

Steps:

• Rinse the swiss chard, drain it and chop it fine.
• Heat the oil in a large, heavy skillet. Add the onion, saute over medium heat until tender but not brown, then stir in the garlic. Add the scallions and tomatoes, then add the chopped swiss chard. Cook for about 15 minutes, until the swiss chard has wilted.
• Remove from heat, stir in all but two tablespoons of the cheese and season to taste with salt and pepper.
• Preheat oven to 350 degrees.
• Spoon the swiss chard mixture into a one-quart casserole. Sprinkle the remaining cheese on top. Bake for about 30 minutes, then serve.