Endive Belge Étuvée aux Champignons

Name: Endive Belge Étuvée aux Champignons (Braised Chicory with Mushrooms)
Yield: Serves 4.
Cuisine: France
Ingredients: a little crème fraîche or plain yoghurt (optional); salt, milled pepper; 2–3 tablespoons dry white wine; ¼ teaspoon ground cinnamon; ½ teaspoon sweet paprika; finely chopped parsley; 1 tablespoon olive oil; 1 thin slice of lard fumé or streaky bacon, diced; 115 g(4 oz) cultivated mushrooms, sliced; 2 heads of chicory; 30 g(1 oz) butter; 1 tomato, peeled and chopped

Braised Chicory with Mushrooms

Preparation info

Serves
4
.

Difficulty
Easy

Appears in

French Country Kitchen

By Geraldene Holt

Published 1987

About

Chicory, its white leaves folded into each other, is just as good cooked in butter and served hot as it is raw, in a salad with oranges and walnuts. Here I’ve cooked the blanched chicory with a mushroom sauce.

Ingredients

2 heads of chicory
30 g(1 oz) butter
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Europe
France
Side dish
Mediterranean
Gluten-free

Method

Trim the base of the stalk from the chicory and cut each head in half lengthways. Heat the butter with the oil and lightly brown the chicory all over. Transfer to an oven dish and keep hot.

Add the lard fumé or bacon to the pan and cook, stirring, for 2 minutes. Stir in the mushrooms and tomato and cook for 3 minutes. Then add the paprika, ground cinnamon, the wine and some salt