Warm Salad of Wild Mushrooms and Fennel Recipe


Health IndexHealthyCourse
Main Ingredient


 Fennel bulb1 Small, thinly sliced
 Torn radicchio2⁄3 Cup (10.67 tbs), rinsed
 Garlic head1 , separated and peeled
 Extra virgin olive oil1 1⁄2 Tablespoon
 Wild mushrooms2 1⁄2 Cup (40 tbs), sliced and quartered
 Low sodium chicken broth1 1⁄4 Cup (20 tbs)
 Chopped sun dried tomatoes1⁄2 Cup (8 tbs) (Not Oil Packed)
 Kalamata olives6 , pitted and sliced
 Minced fresh sage2 Tablespoon
 Capers1 1⁄2 Tablespoon, drained
 Fresh lemon juice3 Tablespoon
 Red bell pepper1⁄3 Medium, seeded and sliced
 Freshly ground pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 940 Calories from Fat 336

% Daily Value*

Total Fat 37 g56.9%

Saturated Fat 4.4 g22.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1235.9 mg51.5%

Total Carbohydrates 118 g39.5%

Dietary Fiber 34 g136%

Sugars 14.6 g

Protein 56 g111.3%

Vitamin A 73.3% Vitamin C 273.8%

Calcium 119.2% Iron 125.2%

*Based on a 2000 Calorie diet


1. Combine the fennel in a small saucepan with enough water to cover and bring to a boil. Reduce the heat, cover, and simmer until the fennel is barely tender, about 5 minutes. Dram, cool, and gently toss with the radicchio in a bowl.
2. Combine the garlic cloves with enough water to cover them by 1 inch in the saucepan, and bring to a boil. Drain the garlic, and repeat the process using fresh water. Reserve the garlic.
3. Heat a nonstick skillet over medium-high heat. Swirl in the oil, then add the garlic. Cook until golden brown, 4-5 minutes. Add the mushrooms and cook until tender, about 8 minutes. Add the broth; cook, scraping up the browned bits from the bottom of the pan, until the broth has almost completely evaporated, 5-10 minutes. Remove from the heat and stir in the tomatoes, olives, sage, and capers.
4. Arrange the fennel and radicchio on plates and top with the mushroom mixture. Drizzle the salad with the lemon juice. Sprinkle with the bell pepper and pepper.