| 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
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