Funghi Misti with Puntarelle (Mario Batali) |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
1/2 pound chanterelle mushrooms, brushed clean |
1/2 pound porcini mushrooms, brushed clean and halved |
1/2 pound oyster mushrooms, brushed clean |
1/2 pound yellowfoot mushrooms, brushed clean |
1/2 medium red onion, thinly sliced |
1 tablespoon crushed red chiles, optional |
4 scallions, green and white parts, cut into inch-long pieces |
2 cloves garlic, thinly sliced |
1/4 cup dry white wine |
1/2 cup basic tomato sauce |
salt and pepper |
1 pound puntarelle (chicory, or substitute large endive), trimmed and iced |
2 anchovy fillets, finely chopped |
1 lemon, zested and juiced |
1/4 cup extra-virgin olive oil |
grilled bread, for serving |
Directions:
1. In a heavy 4-quart saucepan, place chanterelles, porcini, oyster, and yellowfoot mushrooms, red onion, chiles, scallions, garlic, white wine, and tomato sauce and bring to a boil. Lower heat and simmer, partially covered, for 20 minutes; mixture should be thick like a ragu. Season with salt and pepper and pour into a large shallow serving bowl.
2. Toss puntarelle in a bowl with the anchovies, lemon zest and juice, and oil until well coated. Arrange puntarelle mixture over mushrooms and serve with grilled bread on the side.
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