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RECIPE OF THE WEEK #450

Sautéed Radicchio, Mushrooms and Fennel

5 large Shiitake mushrooms dried
2 tablespoons olive oil
1 pound fennel (weighed without stalks)
1/2 pound radicchio rosso (the round kind)
2 tablespoons butter
Salt and pepper to taste

Pour 1 cup hot water over dried mushrooms,
Add 1 tablespoon oil, and soak for 30 minutes or more. Lift out, dry, and then cut caps into strips reserve stems and liquid for another use.

If necessary, remove heavy strings from fennel. Cut crosswise into slices about 1/4 inch wide and 2 inches long. Rinse and core radicchio. Quarter lengthwise, and then cut across into thin slivers.

Heat butter and remaining tablespoon oil in a large skillet. Add fennel and toss over moderately high heat until tender, about 5 minutes. Add radicchio, mushrooms, and salt and pepper, and toss until wilted and tender, about 3 minutes. Serves 4.