Chicory on oyster mushrooms

Ingredients for 2 servings:

• 2 m.-large chicory
• Water
• 100 g king oyster mushroom(s), brown
• 1 tbsp sour cream
• 1 pinch of lemon zest
• 1 tsp lemon juice
• 1 pinch of black pepper
• 2 pinches of turmeric powder
• 1 pinch of salt
• 1 pinch of fennel seeds
• 1 pinch of paprika powder
• 1 pinch of cardamom
• 4 slice(s) Gouda (50% dry matter), thin slices

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Super fast, low carb, baked without oven

Trim some of the end of the chicory. The stalk doesn’t need to be removed, as the chicory tastes mild and barely bitter when prepared this way. Halve the chicory lengthwise and place it in a saucepan. Add enough water (no salt needed) to cover the chicory halves. Bring to a boil and simmer for about 5 minutes, depending on how soft you want it. In the meantime, slice the king oyster mushrooms (do not use button mushrooms! Be sure to choose a type of mushroom that hardly releases any moisture itself) and place them in a pan with the sour cream. Add the grated lemon zest and lemon juice. Make sure the pan is large enough to allow the chicory halves to sit side by side. Cook the king oyster mushrooms over medium heat with the lid closed. Then add the spices and mix everything well. Drain the cooked chicory halves and place them cut-side down on the mushroom mixture in the pan. Place the cheese slices on top of the chicory and let them cook on the stovetop for another 2-3 minutes with the lid closed. This dish serves two as an appetizer. It can also be served as a side dish, for example, with goulash. Then it will serve four. Important: The dish cools quickly on the plate. Serve promptly!