Radicchio Leaves Stuffed with Field Mushrooms is a modern British recipe for a classic starter of red radicchio leaves with a mushroom filling that's fried in with anchovies, flat-leaf parsley, garlic and chilli. The full recipe is presented here and I hope you enjoy this classic British version of: Radicchio Leaves Stuffed with Field Mushrooms.
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Any edible Agaricus species can be cooked in this dish, but I'm using field mushrooms as an example. The radicchio provides a nice colour contrast here for this pretty starter and if you start with St George's mushrooms you can, if you're lucky, prepare this from May all the way through to the end of October. It's also quite quick to prepare. The truffle oil lifts the flavour of the dish, but you can omit this.
Ingredients:
1 large radicchio head
6 tbsp extra-virgin olive oil
6 tbsp flat-leaf parsley, finely chopped
4 anchovy fillets, chopped
2 garlic cloves, minced
1 dried chilli, chopped
500g field mushroom (or other Agaricus), sliced thinly
sea salt, to taste
juice of 1/2 lemon
2 tbsp truffle oil (optional)
Method:
Remove eight intact leaves from the radicchio. Wash these, pat dry then arrange two on each serving plate.
Place a frying pan over medium heat. Once hot add the olive oil and use to fry the parsley, anchovies, garlic and chilli. Cook for 1 minutes, stirring constantly. When the mixture is sizzling nicely add the mushroom slices, turning them over and over to coat in the flavoured oil.
Season to taste with salt and continue cooking over high heat until the mushrooms have released their excess liquid and this has evaporated away.
When all the liquid has been eliminated, taste the mixture and adjust the seasoning if necessary. Divide the mushroom mixture between the eight radicchio leaves. You can either serve immediately or wait for the mushroom mixture to cool.
Just before serving drizzle over the lemon juice and add a touch of truffle oil (if using).
