Warm Salad of Wild Mushrooms and Fennel

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* Exported from MasterCook *

 

Warm Salad of Wild Mushrooms and Fennel

 

Recipe By :Weight Watchers, November/December 2000

Serving Size : 4 Preparation Time :0:00

Categories : Salads And Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 small fennel bulb -- thinly sliced

2/3 cup torn radicchio -- rinsed

1 head garlic -- cloves separated & peeled

1 1/2 tablespoons extra-virgin olive oil

2 1/2 cups wild mushrooms -- sliced & quartered

1 1/4 cups imitation chicken broth

1/2 cup chopped sun-dried tomatoes -- (not oil-packed)

6 Kalamata olives -- pitted and sliced

2 tablespoons minced fresh sage

1 1/2 tablespoons capers -- drained

3 tablespoons fresh lemon juice

1/4 medium red bell pepper -- sliced

Freshly ground pepper

 

Combine the fennel in a small saucepan with enough water to cover and bring to a

boil. Reduce the heat, cover and simmer until the

fennel is barely tender, about 5 minutes. Drain, cool, and gently toss with the

radicchio in a bowl.

 

Combine the garlic cloves with enough water to cover them by 1 inch in the

saucepan, and bring to a boil. Drain the garlic, and

repeat the process using fresh water. Reserve the garlic.

 

Heat the oil in a nonstick skillet, and then add the garlic. Sauté until

golden-brown, 4—5 minutes. Add the mushrooms and sauté

until tender, about 8 minutes. Add the broth; cook, scraping up the browned bits

from the bottom of the pan, until the broth has

almost completely evaporated, 5—10 minutes. Remove from the heat and stir in the

tomatoes, olives, sage, and capers.

 

Arrange the fennel and radicchio on plates and top with the mushroom mixture.

Drizzle the salad with the lemon juice. Sprinkle with

the red bell pepper and black pepper; serve immediately.

 

 

S(Formatted by):

" KES on 12/22/00 "

 

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Per serving: 111 Calories (kcal); 8g Total Fat; (51% calories from fat); 5g

Protein; 11g Carbohydrate; 0mg Cholesterol; 303mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

NOTES : A wonderful assortment of exotic mushrooms are now available in most

supermarkets. Cremini, oyster, chanterelle, and

shiitake mushrooms all work well in this recipe, but buy whatever is fresh. In

this recipe, whole garlic cloves are blanched twice

before being browned in oil. This technique mellows and softens the garlic

cloves enough to be eaten whole. To peel the garlic

cloves, lightly crush them with the side of a large knife. The peels should slip

off easily.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0