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>