Title: Mushroom Salad in Radicchio Cups
Categories: October 199
Yield: 1 servings

1/2 c Olive oil
4 lg Garlic cloves; chopped
1 ts 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 tb White wine vinegar
8 lg 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.

4 APPETIZER SERVINGS.

Bon Appetit October 1994

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