Mushroom Salad in Radicchio Cups

• 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

1. Heat oil in heavy large skillet over high heat.
2. Add garlic and fennel seeds; saute 30 seconds.
3. Add button mushrooms and porcini; saute until beginning to brown, about 5 minutes.
4. Add porcini soaking liquid; boil until evaporated, scraping up browned bits, about 5 minutes.
5. Remove from heat.
6. Mix in mint and vinegar.
7. Season with salt and pepper.
8. Let cool.
9. Spoon salad into radicchio leaves, arrange 2 leaves on each of 4 plates and serve.

olive oil, garlic, fennel seeds, button mushrooms, porcini mushrooms, fresh mint, white wine vinegar, radicchio leaves

Taken from www.epicurious.com/recipes/food/views/mushroom-salad-in-radicchio-cups-784 (may not work)