15 minutes preparation time – 1h30 cooking time
Main Course
Caramelised Endives with Trumpet Mushrooms
4 People
15 Min.
- 8 endive heads
- 2 teaspoons brown sugar
- 1 small glass of white wine
- 1 knob of butter
- 40g Trumpet mushrooms
- Rehydrate the Trumpets.
- Cut the endive in half. Place cut side down on the lower rack of the oven covered with baking paper.
- Spread the brown sugar, butter and wine over them. Cook at 100°C for 1h30.
- Drain the Trumpets. 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.
