Mixed Bitter Greens with Sauteed Mushrooms

• 1 1/2 teaspoons minced garlic (about 1 large clove)
• 1/2 teaspoon dried rosemary, crumbled
• 1/4 cup extra-virgin olive oil
• 1/2 pound cremini or white mushrooms, trimmed and quartered (about 3 cups)
• 2 tablespoons red-wine vinegar plus additional to taste if desired
• 1 medium head chicory, rinsed and spun dry (about 6 cups)
• 1 large Belgian endive, cut lengthwise into strips (about 1 1/2 cups)
• 1 head radicchio, shredded (about 2 cups)

1. In a heavy skillet cook garlic and rosemary in 2 tablespoons oil over moderate heat, stirring, 30 seconds.
2. Add mushrooms with salt and pepper to taste and cook, stirring, until tender, about 5 minutes.
3. Stir in 1 tablespoon vinegar and remove skillet from heat.
4. In a large bowl toss chicory, endive, and radicchio, with warm mushroom mixture.
5. To skillet add 1 tablespoon vinegar, remaining 2 tablespoons oil, and salt and pepper to taste and heat through, stirring.
6. Add hot dressing to salad and toss well.
7. Add additional vinegar if using.

garlic, rosemary, extravirgin olive oil, cremini, redwine vinegar, head chicory, endive, head radicchio

Taken from www.epicurious.com/recipes/food/views/mixed-bitter-greens-with-sauteed-mushrooms-10032 (may not work)