Mushroom Salad in Radicchio Cups |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 cup olive oil |
4 large garlic cloves, chopped |
1 teaspoon fennel seeds |
1 pound large button mushrooms, sliced |
1 ounce dried porcini mushrooms, reconstituted in 1 cup hot water |
1/4 cup chopped fresh mint |
2 tablespoons white wine vinegar |
8 large radicchio leaves |
Directions:
1. Heat oil in heavy large skillet over high heat. Add garlic and fennel seeds; sauté 30 seconds. Add button mushrooms and porcini; sauté 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.
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