John Myers
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Mushroom and Chicory Casserole
The perfect mushroom and chicory casserole recipe with a picture and simple step-by-step instructions.
- 400 g Fresh mushrooms
- 500 g Chicory
- 200 g Boiled ham, torn into larger pieces
- 1 St Onion
- 1 tablespoon Rocket pesto
- 200 g Grated Emmental
- 1 St Tomato cut to decorate
- 1 small Can of tomatoes cut into pieces
- Salt, pepper, tomato paste, oil, white wine
- Pasta cooked al dente
preparation
- Clean the mushrooms xxx Remove the stems and chop them finely. Peel the onions and chop them finely. Brush the casserole dish with oil
preparation
- Sweat the onions until they are translucent, sauté the champ stems, roast the tomato paste, deglaze with wine
- Add the campignon hats and turn after just under 2 minutes
- Cover the bottom of the baking dish with the pasta, xxx sprinkle with half of the cheese
- Layer the mushroom sauce on top
- Next layer of boiled ham xxx then finish the chicory xxx with cheese
- Gratinate in the oven for 25 – 30 min at 150 °
- Cover with the tomato slices and serve immediately.
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