Wild-Mushroom Bundles
['8 large collard leaves, stems and thick portion of center ribs removed', '1/2 cup dry white wine', '2 tablespoons minced shallot', '1 teaspoon minced garlic', '5 tablespoons unsalted butter, divided', '1 pound mixed fresh wild mushrooms', 'such as chanterelle', 'oyster', 'and cremini', 'trimmed and cut into wedges (6 cups)']
Cook collards in a large pot of boiling water with 1 tablespoon salt until just tender, 6 to 8 minutes, then drain. Transfer to a bowl of cold water, then spread leaves, undersides up, on paper towels, overlapping cut edges slightly, and pat dry.
Bring wine to a boil with shallot, garlic, 4 tablespoons butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a heavy medium saucepan. Add mushrooms and cook, covered, over medium heat, stirring occasionally, until tender, about 12 minutes. Butter a 2-quart shallow baking dish, then strain mushroom juices into baking dish, reserving mushrooms.
Preheat oven to 450°F with rack in lower third.
Mound about 1/4 cup mushrooms in center of each collard leaf. Fold leaves to enclose filling and arrange bundles, seam sides down, in 1 layer in baking dish. Dot with remaining tablespoon butter and cover with foil.
Heat in oven until bundles are hot and juices are bubbling, about 20 minutes.
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