Vegetarian Dishes & Salads
Radicchio Leaves filled with Field Mushrooms
1 Large Radicchio Head
250g/9oz Field Mushrooms
4 tbsp Olive Oil
3 tbsp Flat Leaved Parsley
2 Anchovy Fillets, chopped
1 Garlic clove, finely chopped
1/2 dried Chilli, chopped
Salt to taste
Juice of 1/2 Lemon
Unfold 4 large leaves of Radicchio. Wash and dry. Arrange 2 leaves on each plate. Clean and then slice the Mushrooms. Heat the Olive Oil in a frying pan and add the Parsley, Anchovy, Garlic and Chilli. Cook for 1 min. Add the Mushrooms and stir. Season with salt and continue cooking till all liquid is evaporated. Spoon a quarter of the mixture onto each Radicchio leaf. You can either serve it warm or at room temperature. Drizzle the Lemon juice over it before eating and serve with warm, crusty bread.
As a general rule big fleshy quality reds from traditional wine countries are best suited to accompany mushrooms such as Rioja, St-Estephe, Chianti etc therefore I would suggest a bottle of Les Graves de Barrau or Chadeuil with this wonderful recipe.
Onion Wine Sauce
2 tbsps minced Spanish Onion
3 tbsp rice wine
Tie the minced onion in a clean cloth and soak overnight in the rice wine, then remove the onion and use the wine as required. It can be kept in a screw topped container for several weeks.
