Dishing Up the Dirt

Chard with Hazelnuts & Mushrooms

This salad has everything going for it. Meaty chanterelle mushrooms are cooked until tender and bursting with flavor. Rainbow chard is simmered in a little butter and white wine and toasted hazelnuts add the perfect crunch and nuttiness to this earthy salad. We served this as a side dish to creamy pumpkin soup and our neighbor’s who were joining us all claimed the salad stole the show! I love when a salad is a show stopper!!

Anyhow, we again used mushrooms foraged by our friend Colin and leftover chard from the farmers market. Oregon hazelnuts were of course a lovely addition and I hope you all enjoy this simple yet elegant salad as much as we all did.

Cheers from Tumbleweed Farm.

Rainbow Chard with Hazelnuts & Mushrooms

Prep Time: 15 minutes    Cook Time: 15 minutes    Serves: 4

  • 1/2 pound Chanterelle mushrooms (or another fresh wild mushroom)
  • 1 large bunch of rainbow chard (about 1 pound)
  • 1/2 cup hazelnuts, roughly chopped
  • 2 1/2 tablespoons unsalted butter, divided
  • healthy pinch of salt and pepper
  • 1/2 of a yellow onion, chopped
  • 1/4 cup dry white wine


  1. Use a dry towel to lightly brush clean the mushrooms. Chop the mushrooms into large chunks and set aside.
  2. Slice the chard stems into 1/4 inch thick pieces. Slice the chard leaves into thin ribbons (this works best by stacking the leaves together, rolling them and thinly slicing.)
  3. In a large heavy bottom skillet over medium heat toast the hazelnuts in 1/2 tablespoon of the butter, stirring often, until golden brown and fragrant. Use a slotted spoon to remove the nuts and set aside in a bowl.
  4. Add the mushrooms, 1 tablespoon of the butter and a healthy pinch of salt and pepper to the pan. Cook, stirring occasionally until the mushrooms have softened, about 5 minutes. Transfer the mushrooms to a bowl. Increase the heat to medium-high. Sauté the stems from the chard and the yellow onion in the remaining 1 tablespoon of butter and another pinch of salt and pepper. Cook, stirring occasionally until the onion is golden and the stems are tender, about 12-15 minutes.
  5. Stir in the chard leaves and 1/4 cup of wine. Cover the pan and cook, stirring often, just until wilted, about 3 minutes.Stir in the mushrooms and half of the nuts and keep on low heat for 1 minute longer; Transfer the salad to a platter and sprinkle with remaining nuts. Season with additional salt and pepper to taste.


This recipe is lightly adapted from Sunset Magazine *Use this recipe as a guide *Adjust measurements and ingredients as necessary

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