Swiss Chard Rolls with Buckwheat and Oyster Mushrooms

Swiss Chard Rolls with Buckwheat and Oyster Mushrooms

  • Preparation 40 min
  • Cooking 35 min
  • Servings 1
  • Makes 4 appetizers
  • Nut-free
  • Egg-free



    • 4 large Swiss chard leaves with stems (see note)
    • ¾ lb (340 g) oyster mushrooms, stems removed (see note)
    • 2 shallots, chopped
    • 3 tbsp butter
    • 1 cup (200 g) white buckwheat groats, rinsed and drained
    • 1 garlic clove, chopped
    • 3 ½ cups (875 ml) low-sodium chicken broth or vegetable broth
    • 2 tbsp fresh ginger, coarsely chopped
    • 2 tbsp (30 ml) low-sodium soy sauce


Note from Ricardo

If you only have small Swiss chard leaves, you can overlap 2 or 3 leaves to build each roll.

You can use the mushroom stems to flavour the broth by adding them at the same time as the ginger.

Personal Note

To help you with this recipe

RICARDO Chef’s Knife

RICARDO Chef’s Knife

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This chef’s knife was designed by RICARDO’s Test Kitchen staff. Its weight and ergonomic handle are perfectly balanced. The sharp blade provides perfect cuts, while its bevelled grooves ensure meat will not stick to it.

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