Try this Mixed Bitter Greens with Sauteed Mushrooms recipe, or contribute your own.
Suggest a better descriptionIn 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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Serving Size: 1 Serving (443g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1909 | ||
Calories from Fat: 1909 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 216g | 288 % | |
Saturated Fat 31g | 155 % | |
Monounsaturated Fat 103.8g | ||
Polyunsanturated Fat 71.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1909
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