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
- Heat oil in heavy large skillet over high heat.
- Add garlic and fennel seeds; saute 30 seconds.
- Add button mushrooms and porcini; saute 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.
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)