Mixed Bitter Greens with Sauteed Mushrooms

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1 md Head chicory; rinsed and
1/4 c Extra-Virgin Olive Oil
1/2 lb Cremini or white mushrooms;
; quartered (about 3
; strips (about 1 1/2
1 Head radicchio; shredded
; cups)
; cups)
1 1/2 ts Minced garlic; (about 1
; if desired
2 tb Red-wine vinegar plus
; (about 6 cups)
1/2 ts Dried rosemary; crumbled
; cups)
; clove)
1 lg Belgian endive; cut

Original recipe makes 1 servings



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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