Imagine serving a stunning appetizer that looks like a work of art and tastes like a culinary masterpiece. These Mushroom Salad in Radicchio Cups are not just a dish, they're an experience that will transport your guests straight to the rustic kitchens of Italy. With a perfect balance of earthy mushrooms, tangy balsamic vinegar, and the beautiful purple-red cups of radicchio, this recipe is about to become your new secret weapon in impressive entertaining.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz mushrooms, sliced
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 clove garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 head radicchio, leaves separated
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Clean the mushrooms by wiping them with a damp cloth and slice them into thin pieces. Mince the garlic and chop the fresh parsley. Set aside.
- In a medium-sized skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it burn.
- Add the sliced mushrooms to the skillet. Stir well to coat them in the garlic oil. Cook the mushrooms for about 5-7 minutes, stirring occasionally, until they are tender and have released their moisture. Season with salt and pepper to taste.
- Once the mushrooms are cooked, remove the skillet from heat and drizzle 2 tablespoons of balsamic vinegar over the mushrooms. Stir to combine, allowing the vinegar to enhance the flavor of the mushrooms.
- Next, take your radicchio head and carefully separate the leaves. You will need about 8-12 leaves to serve as cups for the salad. Rinse the leaves under cold water and pat them dry with a paper towel.
- In a mixing bowl, combine the sautéed mushrooms with the chopped fresh parsley. Toss gently to mix the ingredients evenly.
- To assemble the salad, take a radicchio leaf and spoon a generous amount of the mushroom mixture into the center of the leaf. Repeat this process with the remaining leaves and mushroom mixture.
- Arrange the filled radicchio cups on a serving platter. Drizzle any remaining balsamic vinegar from the skillet over the assembled salad for added flavor.
- Serve the mushroom salad in radicchio cups immediately as a fresh appetizer or side dish. Enjoy your delicious Italian-inspired creation!
Tips
- Choose fresh, firm mushrooms for the best texture and flavor. Button or cremini mushrooms work wonderfully.
- Don't rush the mushroom sautéing process - letting them release their moisture slowly ensures a rich, concentrated flavor.
- Select radicchio leaves that are intact and cup-like for the best presentation.
- For extra flavor, consider adding a sprinkle of toasted pine nuts or a light shaving of parmesan cheese.
- Serve immediately after preparation to maintain the crisp texture of the radicchio and the warmth of the mushrooms.
- If preparing ahead, keep the mushroom mixture and radicchio leaves separate until just before serving to prevent sogginess.
Nutrition Facts
Calories: 60kcal
Carbohydrates: 5g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
