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Mushroom and chicory vegetables

updated

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Ingredients for 2 servings:

  • 250 g mushrooms, brown
  • 2 thick chicory
  • ½ cup cream, approx. 100 g
  • 1 shot of Marsala, Sherry or Port wine
  • 1 dashes agave syrup
  • 1 pinch(s) pepper, mixed
  • 1 tsp salt
  • 1 tbsp butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

simple, quick and delicious

Briefly rinse the mushrooms under running water to remove any dirt, then slice them. Melt the butter in a non-stick pan, add the mushroom slices, and sauté. Meanwhile, wash the chicory stalks, halve them, and remove the bitter core. Then slice them and add them to the mushrooms. Season with salt and pepper and sauté until the water has evaporated from the vegetables and they begin to take on some color (a few minutes). Add the cream and season with agave syrup and Marsala. Serve with rice, pasta, or simply a slice of bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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