- 1/2 cup olive oil
- 4 large garlic cloves, chopped
- 1 teaspoon fennel seeds
- 1 pound large button mushrooms, sliced
- 1 ounce dried porcini mushrooms, reconstituted in 1 cup hot water
- 1/4 cup chopped fresh mint
- 2 tablespoons white wine vinegar
- 8 large radicchio leaves
- Heat oil in heavy large skillet over high heat. Add garlic and fennel seeds; sauté 30 seconds. Add button mushrooms and porcini; sauté 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.