| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | October 199 | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Olive oil |
| 4 | Garlic cloves, chopped | |
| 1 | t | Fennel seeds |
| 1 | lb | Large button mushrooms |
| sliced | ||
| 1 | oz | Dried porcini mushrooms |
| reconstituted in 1 | ||
| cup hot water | ||
| 1/4 | c | Chopped fresh mint |
| 2 | T | White wine vinegar |
| 8 | Radicchio leaves |
INSTRUCTIONS
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. 4 APPETIZER SERVINGS. Bon Appetit October 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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