swiss chard + shitake mushroom casserole
Andrea
Amidst the turkey, sweet potatoes, regular potatoes, stuffing, and rolls, the color green is often lost on the Thanksgiving table. I love this casserole as a hearty alternative to turkey for vegetarian guests, cut into small squares to serve as an appetizer, or simply served alongside a nice slice of savory bird. The fried shitake mushrooms are a wonderful touch, lending a nice kick of flavor to the mild greens. I appreciate that this dish comes together very quickly, and could even be made the day before and reheated in the oven as the turkey is finishing. Or it would be really easy to transport to another house if you've been tasked with bringing a side dish to a family gathering. Quick, simple, easily transported, filling, and delicious...what more could you ask for out of one recipe?
I have mixed feelings about swiss chard. Its fine, really, but that's about it. However, in this recipe it provides a nice earthy base from which the shitake mushrooms really shine. I think this casserole would also be lovely with lacinato kale, my favorite hearty green.
Swiss Chard + Shitake Mushroom Casseroleserves 8, from Food & WineIngredients
- 2 tbsp vegetable oil
- ½ pound shitake mushrooms, stems discarded and caps sliced
- kosher salt
- ½ cup panko
- ¾ cup parmesan cheese
- 10 large eggs
- ½ tsp cayenne pepper
- 2-½ pounds swiss chard, stems discarded and leaves thinly sliced (I like to stack the leaves and roll them tightly, then slice the roll crosswise to make quick work of this task)
Method
- Preheat the oven to 350℉ and butter a shallow 9x13 ceramic baking dish. (I altered quantities some and used a 9x9 square dish…it is very easy to divide or double).
- 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 ¼ cup of the cheese.
- In a large bowl, whisk the eggs with the cayenne, 1 tsp of salt, and ½ cup of 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 of the casserole and bake for about 10-15 more minutes, until the casserole is fully set and the topping is lightly browned. Let stand 10 minutes before serving.
September. The first month of Autumn...how is it already upon us? The end of Summer is quite visible in the shriveling of our tomato plants, the slumber of our blackberries and the fully ripe figs on the public trees just down the street (of which I have enjoyed many...). I must admit, I’ve been feeling the fingers of Fall moving in to pull me through the last few weeks of Summer for awhile now and have not been unhappy about it. For Fall, with her crisp air, golden light, crunchy leaves under feet and produce fit for warm and hearty meals, is absolutely my favorite season.
That’s not to say that I won’t miss Summer. I’ll miss our garden, and bemoan the fact that I didn’t have enough forethought to plant winter squash, sweet potatoes or another round of beets. I’ll miss the gorgeous heirloom tomatoes that literally burst open on the vine because they are so full of juice, and the sweet taste of a peach pulled from a tree with my very own hands. I’ll miss my effervescent white wines and fresh berry tarts topped with vanilla ice cream, and simple green salads for dinner paired with a loaf of french bread. And of course there’s the kayaking, the trips to the reservoir with the dogs and the extended daylight that allows for late evening walks and runs with girlfriends.
We’ve done our best to preserve as much of Summer’s bounty as possible. We had bigger plans for the 2009 harvest, but I’m proud that we saved so much more than last year and feel certain that we’ll do even better in 2010. We’ve made over 200 ounces of jam, in flavors ranging from strawberry rhubarb to peach lime. I’ve frozen 10 quart-bags full of blackberries and the same number full of peach slices. I’ve baked and frozen zucchini muffins and raspberry muffins to grab on the go on future rushed Autumn mornings. And I’ve slow-roasted tomatoes, 8 pounds of them, to enjoy over pasta and on sandwiches this winter when I need a little reminder of warmer days.
Slow-roasting tomatoes concentrates their flavor into single bites that seem to explode in your mouth. They will instantly transform a simple parmesan-laced pasta or crusty loaf of bread spread with St. Andres or another triple cream cheese into the most satisfying meal. That is, if you can keep your husband and other fingers away from the pan as the tomatoes cool...
If possible, I encourage you all to freeze or can as much local produce as you can this summer. I wish I'd pushed the idea earlier on, and promise that next year I'll have more comprehensive guides to canning and freezing. As I've mentioned, Brian and I try to eat as locally and seasonally as possible. Unfortunately, living in Virginia, there comes a time every winter when it is nearly impossible to get any fresh local produce. This year we decided to extend out local eating season as long as possible by preserving as much as we could. We had big plans for canned whole vegetables and fruits, salsas and tomato sauces (of which Brian did make one freezer batch). We weren't as productive as we had hoped, although the season isn't quite over yet. So, get to your local farmer's market this weekend and pick up the last of the tomatoes, peaches, berries, okra etc, and have a little canning or freezing party in your kitchen. Come winter, you'll be so happy you did.
Slow-Roasted Tomatoes
recipe from Molly Wizenburg's 