SAUTEED MUSHROOMS AND BITTER GREENS

BITTER GREENS WITH SAUTEED MUSHROOMS AND WARM ROSEMARY VINAIGRETTE (chicory, endive and radicchio, for four)

 Salads, green, bitter greens with sauteed mushrooms and warm rosemary vinaigrette 1  Salads, green, bitter greens with sauteed mushrooms and warm rosemary vinaigrette 2

1-1/2 teaspoons minced garlic (about 1 large clove)

½ teaspoon dried rosemary, crumbled

¼ cup extra-virgin olive oil

½ pound cremini or white mushrooms, trimmed and quartered (about 3 cups)

2 tablespoons red wine vinegar, plus additional to taste if desired

1 medium head chicory, rinsed and spun dry (about 6 cups)

1 large Belgian endive, cut lengthwise into strips (about 1-1/2 cups)

1 head radicchio, shredded (about 2 cups)


  1. In a heavy skillet cook the garlic and rosemary in 2 tablespoons oil over moderate heat, stirring, 30 seconds. Add mushrooms and salt and pepper to taste and cook, stirring, until tender, about 5 minutes.  Stir in 1 tablespoon vinegar and remove skillet from heat.
  1. 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 desired.

Serve with:  Potato soup with kielbasa and spinach

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