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.