Chicory and Mushrooms Glazed with Cheese

Name: Chicory and Mushrooms Glazed with Cheese (Endives Belges et champignons gratinés)
Cuisine: French
Ingredients: 4 large heads of chicory; 150 g (5 oz) small button mushrooms; 100 ml (4 fl. oz) white chicken or vegetable stock; 100 ml (4 fl. oz) white chicken or vegetable stock; 10 ml (2 tsp) lemon juice; 5 ml (1 tsp) honey; 50 g (2 oz) Gouda cheese, grated; salt and freshly ground pepper; salt and freshly ground pepper

Endives Belges et champignons gratinés

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Ingredients

4 large heads of chicory
150 g (5 oz) small button mushrooms

Europe
Switzerland
France
Side dish
Starter
Gluten-free

Method

Wash the chicory well, cut off 1 cm (½ in) at the bottom and then break into separate leaves. Place in a saucepan.
Place the mushrooms in another pan.
Divide the stock and lemon juice between the two pans. Add the honey to the chicory.
Cook the chicory quickly for 1-2 minutes until just tender. Drain and arrange in a small gratin dish.