1 c. sliced crimini mushrooms
1 c. sliced shitake mushrooms
1 c. sliced oyster mushrooms
1 c. sliced portobello mushrooms
1/3 c. balsamic vinegar
1/3 c. chicken stock
1 head radicchio
2 heads endive
32 thin slices of prosciutto
Extra virgin olive oil
Salt & Pepper to taste

Saute sliced 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.