Ingredients Jump to Instructions ↓

  1. 16 dried shiitake mushrooms, preferably high-quality, imported specimens

  2. 3 cups hot water

  3. 1 small, tight head radicchio (about 5 ounces)

  4. 1 large, tight head Belgian endive (4 to 5 ounces)

  5. Garlic Dressing:

  6. 1 to 2 cloves garlic, peeled, crushed, and finely chopped (1 teaspoon)

  7. 4 teaspoons red wine vinegar

  8. 3 tablespoons virgin olive oil

  9. 1/4 teaspoon salt

  10. 1/4 teaspoon freshly ground black pepper

  11. 1 1/2 tablespoons virgin olive oil

  12. 2 to 3 tablespoons water, as needed

  13. 12 fresh basil leaves, coarsely shredded

Instructions Jump to Ingredients ↑

  1. Place the mushrooms in a bowl, and cover them with the hot water. Let soak for 1 to 2 hours, stirring them occasionally.

  2. Drain the mushrooms (reserving the soaking liquid), and remove the stems. Reserve 1 1/2 cups of the liquid for use in cooking the mushrooms.

  3. No more than 1 hour before serving time, rinse and dry the raddichio and endive heads. Cut the radicchio in half lengthwise (through the stem) and then into 1-inch pieces; place in a bowl. Cut the endive in half lengthwise and then into 1/4-inch-wide lengthwise sticks or strips; place in another bowl.

  4. For The Garlic Dressing: Combine all the dressing ingredients in a bowl, then divide the dressing between the radicchio and the endive, and toss well.

  5. Place the shiitake caps flat in one layer in a large skillet, and add the 1 1/2 cups reserved mushroom-soaking liquid, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1 1/2 tablespoons oil. Bring the mixture to a boil, reduce the heat to medium, cover and boil gently for about 12 minutes, removing the lid occasionally and adding a few tablespoons of water as needed, until the caps are cooked and most of the liquid has evaporated. Uncover, and continue cooking the mushrooms until all the liquid is gone, 3 or 4 minutes. Then cook 3 to 4 minutes longer, turning the caps occasionally, until they are lightly browned on both sides.

  6. To serve, make a border of endive around the edge of each of four plates, and pile the radicchio in the center. Sprinkle the shredded basil over the endive and radicchio, and arrange the mushroom caps on top of the raddichio so that about half are cap side up and half gill side up. Serve immediately.


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