4pers.        15min.        40g

Caramelised endives with Trumpettes

15 minutes of preparation time - 1h30 of cooking time
8 endive heads
2 spoons brown sugar
1 small glass of white wine
1 knob of butter
40 g of 

  • Rehydrate the Trumpettes.
  • Cut the endive in half, place them cut side down on the lower rack of the oven covered with baking paper.
  • Spread over the brown sugar, butter and wine, and cook at 100°C for 1h30.
  • Drain the Trumpettes, lightly fry them in the butter for approximately 15 minutes until cooked and crispy.
  • Place the endive in a bowl and cover with Trumpettes.
  • Add salt if needed.
Recipe & pictures "Une initiation à la cuisine du champignons", Philippe Emanuelli & Frédéric Raevens, Marabout 2011


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