Chard Parcels with Mushrooms and Chestnuts

Brought to you by:

OcadoLife

4 serving

Prep time:

Cook time: 50 mins

Serves: 4

Vibrant chard leaves are stuffed with pan-fried mushrooms and chestnuts in this Ukranian-inspired dish by chef Olia Hercules. To keep this vegan, simply omit the crème fraîche and butter. The wide leaves of chard are perfect for wrapping these parcels; if you need an alternative, try cavolo nero.

Share recipe

Share Pin it Print

Ingredients Method

Ingredients

400g chard
3 tbsp unsalted butter (optional)
4 tbsp vegetable or olive oil
150g echalion shallots or onions, finely diced
300g mushrooms, coarsely grated
100g cooked chestnuts, chopped
3 cloves garlic, sliced
400g chopped tomatoes
2 tbsp crème fraîche (optional)

Method

Step 1

Slice the stalks off the chard and cut into small pieces; set aside. Steam the whole chard leaves for 2 mins, or until pliable. Lay on a surface to cool.

Step 2

Add 1tbsp of the butter and 1tbsp of the oil (or 2tbsp oil) to a deep frying pan on a medium-low heat. Add the shallots and a splash of water; cook for 5-10 mins until starting to colour.

Step 3

Add the mushrooms; cook over a medium heat for 7 mins, stirring occasionally. Add another splash of water and the chard stalks and cook for 3 mins. Add the chestnuts, season and cook for another 3 mins. Scrape the filling into a wide dish so it cools quickly; wipe the pan with kitchen towel.

Step 4

Put 2tbsp oil into the pan plus 1-2tbsp butter, if using. Add the garlic and cook over a medium-low heat for 1 min, until the garlic is softened but not coloured. Add the tomatoes. Cook for 5 mins; add the crème fraîche. Season and set aside.

Step 5

To assemble, place 1-2tbsp filling 2cm above the stalk end of a leaf. If the leaf is small, layer 2 together. Now, like a burrito, flip the bottom of the leaf up over the filling, then flip the sides in and roll up; repeat.