Ingredients
- 8 large collard leaves, stems and thick portion of center ribs removed
- 1/2 cup dry white wine
- 2 tablespoons minced shallot
- 1 teaspoon minced garlic
- 5 tablespoons unsalted butter, divided
- 1 lb mixed fresh wild mushrooms, such as chanterelle, oyster, and cremini, trimmed and cut into wedges (6 cups)
Description
Serious Eats
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