Funghi misti con prosciutto
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sliced crimini mushrooms |
| 1 | cup | Sliced shitake mushrooms |
| 1 | cup | Sliced oyster mushrooms |
| 1 | cup | Sliced portobello mushrooms |
| ⅓ | cup | Balsamic vinegar |
| ⅓ | cup | Chicken stock |
| 1 | Head radicchio | |
| 2 | Heads endive | |
| 32 | Thin slices of prosciutto | |
| Extra virgin olive oil | ||
| Salt & Pepper to taste | ||
Directions
Saute sliced wild mushrooms in extra virgin olive oil. Add ⅓ cup balsamic vinegar and ⅓ cup chicken stock, salt and pepper to taste. Roll each slice of prosciutto. Arrange 4 rolled slices of prosciutto in a fan like fashion at the bottom of each serving plate. Place on radicchio cup (one leaf) at the top of plate above the prosciutto. Put cooked mushrooms in each radicchio cup so they are overflowing on to the prosciutto. Serves 8.
For garnish, place one endive leaf on each side of the radicchio cup.
Posted to FOODWINE Digest 13 Sep 96 From: Joe Ames <ames@...>
Date: Sat, 14 Sep 1996 08:22:47 -0400