This elegant salad combines the deep, earthy richness of sautéed button and porcini mushrooms with the crisp, bitter crunch of fresh radicchio. Infused with aromatic garlic, fennel seeds, and a bright splash of white wine vinegar, the flavors are complex yet balanced. The dish is finished with fresh mint, adding a surprising note of freshness that cuts through the richness of the olive oil. It serves beautifully as a light vegetarian main course or a sophisticated side dish for roasted meats. Perfect for autumn gatherings or as a healthy, vibrant lunch option, this recipe transforms simple ingredients into a restaurant-quality presentation.
Mushroom Salad In Radicchio Cups – Bon Appetit
Description
This elegant salad combines the deep, earthy richness of sautéed button and porcini mushrooms with the crisp, bitter crunch of fresh radicchio. Infused with aromatic garlic, fennel seeds, and a bright splash of white wine vinegar, the flavors are complex yet balanced. The dish is finished with fresh mint, adding a surprising note of freshness that cuts through the richness of the olive oil. It serves beautifully as a light vegetarian main course or a sophisticated side dish for roasted meats. Perfect for autumn gatherings or as a healthy, vibrant lunch option, this recipe transforms simple ingredients into a restaurant-quality presentation.Ingredients
Directions
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Place dried porcini mushrooms in a small bowl, cover with hot water, and let soak for 20-30 minutes until tender. Drain, reserving the soaking liquid, and roughly chop the porcini.
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Strain the reserved porcini soaking liquid through a fine-mesh sieve or coffee filter to remove any grit, discarding the solids.
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Heat olive oil in a large heavy skillet over high heat until shimmering.
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Add chopped garlic and fennel seeds to the hot oil; sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
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Add sliced button mushrooms and chopped porcini mushrooms to the skillet; sauté, stirring frequently, until they begin to brown and release their moisture, about 5 minutes.
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Pour in the strained porcini soaking liquid; bring to a boil and cook until the liquid has completely evaporated, scraping up any browned bits from the bottom of the pan, about 5 minutes.
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Remove the skillet from heat.
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Stir in the chopped fresh mint and white wine vinegar.
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Season generously with salt and freshly ground black pepper.
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Allow the mushroom mixture to cool to room temperature.
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Wash and dry the radicchio leaves. Arrange two leaves on each of four plates and spoon the cooled mushroom salad into the center of the leaves to create cups.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 446.5kcal
- % Daily Value *
- Total Fat 31.5g49%
- Saturated Fat 4.4g23%
- Cholesterol 0.0mg0%
- Sodium 22.8mg1%
- Total Carbohydrate 37.0g13%
- Dietary Fiber 3.3g14%
- Sugars 3.3g
- Protein 10.2g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: The mushroom mixture can be prepared a day ahead and refrigerated. Bring to room temperature before serving.
Substitution: If dried porcini are unavailable, you can increase the amount of button mushrooms, though the flavor will be less complex.
Tip: Ensure the soaking liquid for the porcini is well-strained to avoid gritty texture in the final dish.
Variation: Add toasted pine nuts for extra crunch if desired.
