in Recipes

Mushroom and endive pan

updated

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Ingredients for 1 servings:

  • ¼ head of endive, approx. 2 – 3 handfuls
  • 1 small onion(s)
  • 2 spring onions
  • 7 mushrooms, brown / chanterelles
  • 1 shot of oil
  • 1 tsp, leveled vegetable stock powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

GAT-compliant, vegan, alkaline

Chop the endive, wash, and spin dry. Peel and dice the onion. Trim the spring onions and slice them into thin rings. Trim the mushrooms and dice them. Heat a little oil in a large pan. Sauté the onions and spring onions, then dust with the granulated stock. Add the diced mushrooms and cook, stirring frequently. Finally, add the endive and fold in. Let the salad wilt and enjoy. This can be a main course or a side dish. I can also imagine it being a great starter.

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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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