Mixed Bitter Greens with Sauteed Mushrooms
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|1 mdHead chicory; rinsed and|
|1/4 cExtra-Virgin Olive Oil|
|1/2 lbCremini or white mushrooms;|
|; quartered (about 3|
|; strips (about 1 1/2|
|1 Head radicchio; shredded|
|1 1/2 tsMinced garlic; (about 1|
|; if desired|
|2 tbRed-wine vinegar plus|
|; (about 6 cups)|
|1/2 tsDried rosemary; crumbled|
|1 lgBelgian endive; cut|
Mixed Bitter Greens with Sauteed Mushrooms Preparation
In a heavy skillet cook garlic and rosemary in 2 tablespoons oil over moderate heat, stirring, 30 seconds. Add mushrooms with salt and pepper to taste and cook, stirring, until tender, about 5 minutes. Stir in 1 tablespoon vinegar and remove skillet from heat. In a large bowl toss chicory, endive, and radicchio with warm mushroom mixture. To skillet add 1 tablespoon vinegar, remaining 2 tablespoons oil, and salt and pepper to taste and heat through, stirring. Add hot dressing to salad and toss well. Add additional vinegar if using. Serves 4. Gourmet January 1995
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