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swiss chard + shitake mushroom casserole


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 Casserole
serves 8, from Food & Wine
  • 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)
  1. 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). 
  2. 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.
  3. In a small bowl, toss the panko with ¼ cup of the cheese.
  4. 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.  
  5. 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.