Mushroom pan with chicory, avocado and pistachios

Ingredients for 4 servings:

• 750 g king oyster mushrooms
• 250 g oyster mushrooms
• 2 chicory or radicchio
• 2 bunch of spring onions
• 1 mini bell pepper(s)
• 2 onions
• 1 avocado(s)
• 20 g pistachios, chopped
• 100 g raw ham, diced, optional
• 100 g cooked ham, optional
• 8 bread dumplings
• 20 g tomato paste
• 50 g crème fraîche, sour cream or brunch

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

optionally vegetarian or with bacon

Peel and slice the spring onions and onions. Slice the baby bell peppers. Halve and pit the avocado, scoop out the flesh from the skin and dice it. Wash and slice the mushrooms. Trim and finely chop the chicory – it’s important to remove the core, as it’s very woody and bitter. To do this, simply cut a 3-4 cm wide cut off the core. Halve the chicory head and cut out the core in a cone shape from the center of the chicory (don’t cut too deeply, or the whole head will fall apart). Depending on whether or how much you like the bitter note, you can simply leave the core in. Cut the halved heads into strips, first lengthwise and then widthwise. Sauté the onions, spring onions, diced ham, and ham. Add the mushrooms, avocado, bell peppers, and chicory and sauté for 10-15 minutes. At the same time, toss the pistachios in butter and lightly brown them. Prepare the bread dumplings according to the package instructions (soak in water) and cook. Stir in the tomato paste and crème fraîche, season with salt and pepper (preferably freshly ground). Add the pistachios just before serving. Serve with the bread dumplings.