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Sourced from Vikki Proctor makes 8 servings


2lbs Swiss chard, stems removed

3 T butter

1 small onion, finely chopped

2 T. Flour

2 cups milk

1 bay leaf

Salt, freshly ground pepper

1 lb shitake mushrooms, destemmed, sliced

2 medium shallots, minced

2 cups ricotta

2 cups grated mozzarella

2 large garlic cloves, minced

1 large egg yolk

1/2 cup grated parmesan

Steam Swiss chard about 4 minutes and dry on towels.  Roll in towels to keep from drying.

Melt 1 T butter in saucepan.  Add onion, cook until softened.  Stir in flour increasing heat to high.  Whisk  in the milk whisking until smooth, about 4 minutes.  Add bay leaf and simmer for 10 minutes.  Pass sauce through a coarse strainer.  Season with salt and pepper.  Put plastic wrap on surface of sauce.

In large skillet, melt butter and sauté mushrooms.

In a medium bowl, mix the ricotta , mozzarella, garlic and season with salt and pepper.  Stir in egg yolk.

Preheat oven to 375.  Spread 1/4 cup of sauce on bottom of 9X13 baking dish. Divide Swiss chard into 4 portions.  Arrange 1/4 leaves on sauce and then 1/2 of ricotta.  .  Continue layering:  1/4 chard., all mushrooms, , 3/4 cups of sauce. 3 T Parmesan, 1/4 of chard. Then remaining ricotta, 2 more T Parmesan, then remaining sauce and 3 T Parmesan.Bake for 35-40 min.  Let rest 10-15 minutes.

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