Mixed bitter greens with sauteed mushrooms

1 servings

Ingredients

Quantity Ingredient
1½ teaspoon Minced garlic; (about 1 large
; clove)
½ teaspoon Dried rosemary; crumbled
¼ cup Extra-virgin olive oil
½ pounds Cremini or white mushrooms; trimmed and
; quartered (about 3
; cups)
2 tablespoons Red-wine vinegar plus additional to taste
; if desired
1 medium Head chicory; rinsed and spun dry
; (about 6 cups)
1 large Belgian endive; cut lengthwise into
; strips (about 1 1/2
; cups)
1 Head radicchio; shredded (about 2
; cups)

Directions

In a heavy skillet cook garlic and rosemary in 2 tablespoons oil over moderate heat, stirring, 30 seconds. Add mushrooms with salt and pepper to taste and cook, stirring, until tender, about 5 minutes. Stir in 1 tablespoon vinegar and remove skillet from heat.

In a large bowl toss chicory, endive, and radicchio with warm mushroom mixture. To skillet add 1 tablespoon vinegar, remaining 2 tablespoons oil, and salt and pepper to taste and heat through, stirring. Add hot dressing to salad and toss well. Add additional vinegar if using.

Serves 4.

Gourmet January 1995

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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