I made this dish this way only because I didn’t feel like taking a trip to the supermarket.  It was bacon, garlic, collards, and the polypore, sauteed and then cooked down with red wine and mushroom stock in which I poached some chicken thighs.  It was fair.  It was uninspired.

You might also enjoy:

1. Painted suillus mushrooms in chicken Marsala* My mushroom hunt yielded ten pounds of mushrooms, but the only ones I could positively identify as edible were the painted suillus, a rather insipid bolete.  Chicken Marsala with Wild...
2. Collards, with cabbage and braised chicken I had onions, I had the remains of a rather sad-looking cabbage, and I had some smoked chicken stock.  So I browned a few chicken thighs, sauteed the vegetables, and...
3. Lentils and collards with bacon* As this year’s collard greens are just beginning to look like collards, I broke out some of last year’s to make dinner.  I bought scallops from a friend whose husband...
4. Parsley on beer-braised chicken with white beans and carrots* The parsley was only a garnish — we don’t have very much yet — but it measurably improved a dish that definitely needed a dash of green.  We’ve been making...
5. More striper, over poached leeks with bacon I always think it’s blind luck when a dish I make up happens to be delicious, and this was my lucky day.  Kevin said this was one of the best...