Here is a vegetarian, vegan delight, filled with good tastes and nutrition, and quite hearty for these wintry days upon us. Enjoy!
Stuffed swiss chard rolls (modified slightly from Martha)
1 pound cremini mushrooms
1 pound shitake mushrooms
1 cup quinoa
5 cups vegetable broth
1/2 teaspoon kosher salt, plus more for cooking water
2 bunches red Swiss chard
1 tablespoon margarine
2 tablespoons olive oil, plus more for brushing
2 shallots, minced
2 large carrots, cut into 1/8″ dice
1/4 teaspoon freshly ground pepper
2 teaspoons fresh marjoram or oregano
2 tablespoons Marsala wine or sherry
Preheat oven to 350 degrees F. Prepare an ice-water bath. Remove and discard the stems from all the mushrooms. Cut the cremini caps into quarters and slice the shitake caps. Set aside.
Place the quinoa and 2 1/4 cups broth in a saucepan. Cover and bring to a boil, then reduce heat and simmer until all the stock is absorbed, about 20 minutes. Set aside.
Bring a large stockpot of water, lightly salted, to a boil. Place the chard in the boiling water, and blanch until tender and bright green, about 2 minutes. Using a slotted spoon, transfer the chard to the ice-water bath and let cool. Dry the chard with paper towels, patting dry and taking care not to tear the leaves. Chop off and remove the stems.
Heat the margarine and oil in a large skillet; add the shallots and carrots, and cook about 5 minutes. Add the mushroom caps, 1/4 teaspoon salt and the pepper; cook until tender, stirring occasionally, about 8 minutes.
Remove 1 1/2 cups of the mushroom mixture from the pan and add to the reserved quinoa. Set the remaining mushroom mixture aside. Coarsely chop 1 tablespoon marjoram (or oregano) and stir into the quinoa.
Divide the chard leaves into 6 portions. Form one portion into a 6 x 10″ rectangle, roughly overlapping the leaves so that there are no gaps. Place 1/2 cup of the quinoa mixture at one short end. Starting at this end, roll, enclosing the sides. Place on a baking pan, and repeat, making 5 more rolls. Brush all the rolls on the outside 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 Marsala (or sherry), and cook, stirring, until most of the liquid is absorbed. Then add the remaining 2 3/4 cups broth; cook until slightly thickened, about 10 minutes. Stir in the remaining tablespoon of marjoram (or oregano).
Cut each chard roll in half; place in the center of a plate. Spoon the mushroom mixture around the chard, and serve immediately. Makes 6 servings.