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Epicurious

Mushroom Salad in Radicchio Cups

3.1

(2)

Recipe information

  • Yield

    4 APPETIZER SERVINGS

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

Preparation

  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.

TagsSaladGarlicRoot VegetableVegetablePorcini MushroomMushroomMintHerbs & SpicesRadicchioChicoryLeafy GreensButton MushroomStarterBrunchDinnerVeganVegetarianDairy FreeGluten FreeNut FreeEasyQuickSauteBon Appétit
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