Mushroom salad in radicchio cups - bon appetit

4 servings

Ingredients

Quantity Ingredient
½ cup Olive oil
4 larges Garlic cloves, chopped
1 teaspoon Fennel seeds
1 pounds Large button mushrooms, sliced
1 ounce Dried porcini mushrooms, reconstituted in 1 C hot water (separate recipe)
¼ cup Chopped fresh mint
2 tablespoons White wine vinegar
8 larges Radicchio leaves

Directions

Heat oil in heavy large skillet over high heat. Add garlic and fennel seeds; saute 30 seconds. Add button mushrooms and porcini; saute until beginning to brown, about 5 minutes. Add porcini soaking liquid; boil until evaporated, scraping up browned bits, about 5 minutes. Remove from heat. Mix in mint and vinegar. Season with salt and pepper. Let cool. Spoon salad into radicchio leaves, arrange 2 leaves on each of 4 plates and serve.

Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>

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