Mushroom Salad in Radicchio Cups

  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)

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