Recipe - Funghi Misti Con Prosciutto

1 cup Sliced crimini mushrooms
1 cup Sliced shitake mushrooms
1 cup Sliced oyster mushrooms
1 cup Sliced portobello mushrooms
1/3 cup Balsamic vinegar
1/3 cup Chicken stock
1 Head radicchio
2 Heads endive
32 Thin slices of prosciutto
Extra virgin olive oil
Salt & Pepper to taste

Saute cut or sliced up wild mushrooms in extra virgin olive oil. Add 1/3 cup balsamic
vinegar and 1/3 cup chicken stock, salt and pepper to taste. Roll each
slice of prosciutto. Arrange 4 rolled slices of prosciutto in a fan like
fashion at the bottom of each serving plate. Place on radicchio cup (one
leaf) at the top of plate above the prosciutto. Put cooked mushrooms in
each radicchio cup so they are overflowing on to the prosciutto. Serves 8.
For garnish, place one endive leaf on each side of the radicchio cup.

Posted to FOODWINE Digest 13 Sep 96

From: Joe Ames ames@PROLOG.NET

Date: Sat, 14 Sep 1996 08:22:47 0400