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A menu from the Froghaven Recipe Book

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Portabellas with Garlicky Swiss Chard

This recipe was intended to be built around sirloin steak, but on our search for heart healthy, we decided to try it with Portabellas.  Wonderful flavors.

Four 4" portabella mushrooms
1/4 cup extra virgin olive oil
1 clove garlic, smashed with side of knife
1 Tbs. freshly squeezed lemon juice
1-1/2 teas fresh rosemary, coarsely chopped
Freshly ground or seasoned pepper

3/4 cup red wine
4 large cloves garlic, minced
2 tablespoons red wine vinegar
1 teas Splenda or other substitute sweetener
1/2 teas. Dijon mustard
3 Tbs olive oil
Freshly ground or seasoned pepper
2 large bunches Swiss Chard (about 1-1/2 lb.), stems very thinly sliced and leaves roughly chopped
2 oz. Pecorino Romano, thinly shaved with a vegetable peeler (1 cup)

Microwave olive oil and smashed garlic for 1 minute. Add fresh lemon juice, rosemary and pepper.  Brush both sides of mushrooms with mixture. Place mushrooms on broiler rack, gill side down.

Whisk together red wine vinegar, sweetener, mustard, olive oil and pepper. Set aside.

Trim stem from center of Swiss chard and slice thinly. Roughly tear or chop chard. Set aside.

Add wine to a skillet at medium heat, cook until reduced by half, 3-4 minutes.  Add the garlic to the skillet and cook about 10 seconds.

Heat broiler at 50% power.  Broil mushrooms 4-6 minutes, watching carefully to prevent burning. Turn them over and broil the gill side up for 3-5 minutes.  Move to plates.

While mushrooms are broiling, add minced garlic to wine in skillet, cook about10 seconds, and then add vinegar-mustard mixture. Add chard stems and cook until they begin to soften, about 5 minutes. Add chard leaves in batches, until leaves have wilted enough to hold all in skillet. Cover and cook until just tender, about 5 minutes.

Cover mushrooms with chard mixture and serve with cheese.

Shaved Parmesan Reggiano or Asiago are also good for topping this dish.

Source: Adapted from Fine Cooking magazine
Serves 2


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