Salmon, Chard-Wrapped Salmon and Duxelles

Ingredients

• 3 lb. mushrooms; commercial, wild, or a mixture of both
• 2 tbsp. butter/margarine
• 1/2 cup onion; finely diced
• 1 clove garlic; minced
• 1 pinch dried savory; crumbled
• 1 pinch pepper
• 1/4 tsp. salt
• 2 tbsp. dry Sherry or Madeira
• 12 oz. salmon fillets; cross-cut
• 4 large Swiss chard leaves; stemmed, blanched, rinsed in cold water, drained and patted dry
• 1/2 cup vegetable or other pareve stock
• 1 oz. dry white wine