| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Sautéed Mushrooms on Tricolore Salad

1 endive, leaves separated
2 small bunches arugula, well washed
1 medium-size head radicchio, cored and pulled apart
1/2 cup extra-virgin olive oil
1 clove garlic, thinly sliced
1 pound assorted fresh mushrooms, such as cremini, shiitake, Portobello, Chanterelle, and white button, sliced 1/2 inch thick
1 teaspoon chopped fresh rosemary leaves
1/4 cup balsamic vinegar
Salt and freshly ground black pepper
8 large shavings Parmesan cheese

1. In a bowl, toss together the endive, arugula, and radicchio leaves. Cover with a damp towel and set aside.
2. In a large skillet, heat the oil over medium-high heat. Add the garlic and cook, stirring until golden, about 3 minutes. Add the mushrooms reduce the heat to low, and cook, stirring occasionally, until the mushrooms are soft. Add the rosemary, balsamic vinegar, and salt and pepper to taste and simmer until thickened, about 2 minutes.
3. Meanwhile, divide the greens on serving plates. While the mushrooms are still hot, spoon them over the greens. Top with Parmesan cheese and serve immediately.

Serves 4.