Name: Swiss Chard Rolls with Buckwheat and Oyster Mushrooms
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 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.

Swiss Chard Rolls with Buckwheat and Oyster Mushrooms

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Note from Ricardo

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To help you with this recipe

RICARDO Chef’s Knife