Baked chicory

Ingredients for 3 servings:

• 200 g triplets
• 500 g chicory (approx. 3 pieces)
• 150 g king oyster mushrooms
• 6 tbsp cooking oil
• 1 tbsp olive oil
• 3 spring onions
• 2 garlic cloves
• 1 shot of white wine
• 100 ml whipped cream
• e.g. salt and pepper
• Oregano, dried, shredded
• 100 g Parmesan, shaved

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Wash the newbies and boil them in salted water for about 7-10 minutes until al dente (test with a fork). Drain, halve, and fry cut-side down in an oiled pan. Transfer to a plate. Let the pan stand. Wash the chicory and cook in boiling chicken or vegetable stock (homemade is fine) for about 4 minutes. Remove from the stock, drain, and halve lengthwise. Reserve the stock. Heat 2 tablespoons of cooking oil in a pan and fry the chicory halves cut-side down for about 2 minutes. Place the chicory on a plate. Let the pan stand. Preheat the oven to 200°C (top/bottom heat). Halve the cleaned oyster mushrooms, heat the remaining cooking oil and olive oil in a pan, and fry the mushrooms cut-side down. Cut the spring onions into wider slices and add them after about 2 minutes. Continue frying for about 2-3 minutes, add the peeled and finely chopped garlic cloves and fry for another minute. Then deglaze with the white wine and add about 10 tablespoons of the chicory cooking stock. Loosen the pan juices, season, and transfer everything to a prepared casserole dish. Place the potatoes, cut-side up, on top of the mushrooms and place the chicory halves next to each other on top. Mix the cream with about 10 tablespoons of the chicory cooking stock and the seasoning. Drizzle the cream mixture over the chicory and potatoes using a tablespoon. Spread the shaved Parmesan cheese over the vegetables. Place in the preheated oven on the middle rack. After 15 minutes, increase the heat to 220°C to brown the cheese. After another 5-10 minutes, turn the oven off and arrange everything on three plates.