- 2 ounces dried porcini mushrooms
- 2 1/2 cups boiling water
- 1 bunch chard, preferably white-stemmed
- 1 tablespoon extra-virgin olive oil
- 6 medium white mushrooms, stemmed, halved and cut into 1/4-inch slices
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- Freshly ground pepper to taste
- Place porcini in a medium bowl. Pour boiling water over them and let soak until softened, about 30 minutes.
- Separate chard leaves from stems; cut leaves crosswise into 1-inch strips and stems into 1-inch lengths. Drain the porcini in a fine sieve lined with paper towel over a 2-cup measure. Add water to the soaking liquid if necessary to measure 1 1/2 cups total. Rinse the porcini under cool running water. Squeeze out any excess water and coarsely chop.
- Heat oil in a Dutch oven over medium heat. Add white mushrooms and cook, stirring often, until lightly browned, about 4 minutes. Add garlic, the chard stems and leaves, reserved liquid and chopped porcini; stir to combine. Cover and cook until the chard stems are tender, 8 to 10 minutes. Uncover, increase heat to high and cook, stirring occasionally, until the liquid is reduced by half, 3 to 5 minutes. Season with salt and pepper.