Mushrooms and Radicchio in a Pan
- Gluten Free
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 114
- Carbohydrates g 2.9
- of which sugars g 2.5
- Protein g 5.5
- Fats g 7.2
- of which saturated fat g 1.12
- Fiber g 9.1
- Sodium mg 506
- Difficulty: Easy
- Prep time: 5 min
- Cook time: 10 min
- Serving: 4
- Cost: Low
PRESENTATION
Sautéed mushrooms and radicchio really bring together some of the best autumn flavors you'll find in Northern Italy. And look, fresh, earthy mushrooms and slightly bitter radicchio are the stars here, making this one of those radicchio recipes that’s both super easy and full of rich taste. Folks in regions like Veneto and Friuli—which are awesome—really know how to make the most out of seasonal veggies. This dish? It’s all about keeping things simple and letting the produce shine. A quick toss in olive oil, a hit of garlic, and just a splash of red wine is all you need. The result is a tender and juicy plate of food that feels right at home next to a steak or some baked sea bream. The colors pop, too—the deep purple radicchio with golden mushrooms really really pops on the table, making even a regular weeknight dinner feel a bit special.
This sautéed mushroom dish often appears on family tables across Northern Italy during autumn. Typically, it's a quick side or mixed right into a bowl of pasta. And the sauce? Seriously, about ten minutes from start to finish—so it fits right into busy evenings. It’s the kind of dish that works well if you’re after more healthy vegetable recipes or want to try a new spin on a mushroom and radicchio pasta. The mushrooms soak up the wine and olive oil, while the radicchio softens just enough, keeping a bit of its famous bite. You'll notice how the veggies stay moist but get those crispy edges from the pan—really good stuff—which gives every bite a mix of flavors.
Sometimes you’ll see little twists from different towns, like adding a bit of rosemary or a pinch of chili, but the heart of the dish is always the same: good, simple ingredients done right. For anyone who likes easy mushroom recipes with a lot of taste and very little fuss, this Italian side is a pretty sweet find. It's a perfect way to enjoy the season's harvest and bring a touch of Italy to your table. Pretty simple.
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- INGREDIENTS
- Champignon mushrooms 7 ¼ cups (500 g)
- Radicchio 10.6 oz (300 g) - (1 medium)
- Extra virgin olive oil 3 spoonfuls
- Garlic 1 clove
- Fine salt to taste
- Black pepper to taste
- Red wine ½ cup (100 ml)
How to prepare Mushrooms and Radicchio in a Pan
To prepare mushrooms and radicchio in a pan, first separate the radicchio leaves 1, rinse them under running water, and then cut them 2 into small pieces 3.
Now clean the champignon mushrooms: cut the base and wipe off any soil residues with a cloth 4. Slice the mushrooms and set them aside 5. Pour the extra virgin olive oil into a pan, add the garlic clove 6, and let it brown.
Then remove the garlic 7 and add the mushrooms 8, let them sauté for a couple of minutes. At this point, add the radicchio 9, season with salt and black pepper
and deglaze with red wine 10. Stir the mushrooms and radicchio in the pan and cover with a lid 11, let cook for two minutes. Mushrooms and radicchio in a pan are ready to be served 12.