Heating it Up: June 16, 2017

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Quinoa and Wild Mushroom-Stuffed Swiss Chard Rolls with Madeira Mushroom Broth

Serves 6


2 pounds wild mushrooms (you can use one variety or a combination of your favorites such as porcini, Matsutake, oyster, or shiitake)

1 cup tri-color quinoa (available at Whole Foods)

5 cups vegetable broth, divided

1/2 teaspoon kosher salt, plus more for cooking water

2 bunches Swiss chard (preferably red or rainbow)

1 tablespoon butter or Earth Balance Buttery Spread

2 tablespoons olive oil, plus more for brushing

2 shallots, minced

2 large carrots, cut into 1/8-inch dice

¼ teaspoon kosher salt

1/4 teaspoon freshly ground pepper

2 teaspoons coarsely chopped oregano leaves, divided

2 tablespoons Madeira wine


Trim the wild mushrooms, brush to clean, and then cut them into quarters and set aside.

Rinse the quinoa under cold water to remove the bitter saponins flavor and Heat the quinoa with 2 1/4 cups of the vegetable broth in a medium saucepan over medium-high heat until the mixture comes to a boil. Cover the pan, reduce heat to low and simmer until the stock is absorbed, about 20 minutes. Set aside.

Bring a large pot of lightly salted water to a boil. While the water is heating, make an ice bath by filling a large bowl with ice water. Carefully place the chard leaves in the boiling water (in batches if necessary so you don’t overcrowd the pot, you want the leaves to remain intact) and blanch until tender and brightly colored, about 2 minutes. Using a slotted spoon, transfer the leaves to the ice bath to shock and chill for two minutes. Transfer the leaves to a colander or dishcloth to drain, and then pat them dry with paper towels (taking care not to tear the leaves). Trim the stems from the large leaf and set aside.

Heat the butter (or Earth Balance Buttery Spread) and olive oil in a large skillet; add the shallots and carrots, and cook, stirring, about 5 minutes, until softened. Add the mushrooms, salt and pepper and cook, stirring occasionally, until tender, about 8 minutes.

Use a fork to stir 1½ cups of the mushroom mixture and 1 teaspoon of oregano into the cooked quinoa (set the remaining mushroom mixture aside).

Preheat the oven to 350°F.

Divide the chard leaves into 6 equal portions.  Form one of portions into a 6- by 10-inch rectangle (with narrow end directly in front of you), roughly overlapping the leaves so that there are no holes. Place ½ cup of the quinoa mixture at the end nearest you, and then roll up the leaves, folding in the sides as you go until you’ve formed a tight bundle. Place the stuffed roll on a 9 x 13-inch baking dish, seam-side down, and repeat, making 5 more rolls. Brush the rolls lightly with olive oil.

Transfer to the oven and cook the rolls until they are heated through, about 10 – 15 minutes.

Meanwhile, place the remaining mushroom mixture over medium-high heat. Add the Madeira wine and cook, stirring, until most of the liquid is absorbed. Pour in the remaining 2¾ cups broth, bring the mixture to a lively simmer and then reduce heat to medium-low and cook until slightly thickened, about 10 minutes. Stir in the remaining tablespoon of oregano.


For each serving place a warm stuffed chard roll in a shallow dish, spoon the Madeira Mushroom Broth around the roll, and serve immediately.