Sautéed Radicchio, Mushrooms, and Fennel

Name: Sautéed Radicchio, Mushrooms, and Fennel
Yield: 4 servings
Cuisine: Italian
Ingredients: 5 large dried Oriental mushrooms (shiitake, or forest mushrooms); 5 large dried Oriental mushrooms (shiitake, or forest mushrooms); 5 large dried Oriental mushrooms (shiitake, or forest mushrooms); 2 tablespoons olive oil; 1 pound fennel (weighed without stalks); ½ pound radicchio rosso (the round kind); 2 tablespoons butter; Salt and pepper to taste; Salt and pepper to taste

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

This quickly prepared dish, which becomes an all-over autumnal brown, suits any roasted, grilled, or fried meat, poultry, or fish. The dried mushrooms emphasize the earthiness, but the sauté will be delicious even if they are omitted, or if fresh are substituted.

Ingredients

5 large dried Oriental mushrooms (shiitake, or forest mushrooms)
2 tablespoons olive oil

Americas
Europe
Mexico
United States
Italy
New Jersey
Side dish
Central America
Vegetarian
California
Mediterranean
Autumn
Gluten-free

Method

Pour 1 cup hot water over dried mushrooms, add 1 tablespoon oil, and soak for 30 minutes or more. Lift out, dry, then cut caps into strips; reserve stems and liquid for another use.
If necessary, remove heavy strings from fennel. Cut crosswise into slices about ¼ inch