Mushroom Salad In Radicchio Cups - Bon Appetit Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Olive oil,
4 large: Garlic cloves, chopped
1 tsp: Fennel seeds,
1 lbs: Large button mushrooms, sliced
1 ounce: Dried porcini mushrooms, reconstituted in 1 C hot water, separate recipe
1/4 cup: Chopped fresh mint,
2 tbsp: White wine vinegar,
8 large: Radicchio leaves,
Directions:
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.
Bon Appetit/October/94 Scanned & edited by Di Pahl &
Source from luhu.jp
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.
Bon Appetit/October/94 Scanned & edited by Di Pahl &
Source from luhu.jp