Roasted Endives With Mushrooms Recipes

Steps:

• Heat 1/4 cup vegetable oil in a large nonstick skillet over medium-high heat. Add 4 halved heads endive cut-side down; season with salt. Cook until browned and softened, turning once, about 10 minutes. Add 2 tablespoons white wine vinegar, 1 tablespoon water, 1 teaspoon sugar and a pinch of salt. Simmer, turning to coat, until syrupy, about 30 seconds. Sprinkle with chives.

Steps:

• In a skillet, heat the olive and truffle oil over medium-high heat. Fry the mushrooms and shallots.
• Season with salt and pepper. Set aside.
• With the rack in the highest position, preheat the broiler.
• Remove the outer leaves and the base of the endives. Cut the endives in half lengthwise.
• Arrange the endive (cut side down) on a baking sheet. Brush with half the olive oil. Roast the endives for about 8 minutes. Turn the endives over halfway through baking and baste with the remaining oil. Season with salt and pepper.
• Stuff the roasted endive with the mushroom filling. Sprinkle with the cheese. Broil in the oven. Garnish with chopped parsley and serve with lemon wedges.

Steps:

• Preheat the oven to 550 degrees fahrenheit (or the highest setting).
• Break the tough ends off the asparagus or trim the Belgian endive and slice it lengthwise into 8 wedges.
• Place the mushrooms in a gratin or other baking dish with the asparagus or endive, the onion, garlic, and thyme. Toss with the olive oil and sprinkle with salt and pepper. Roast the vegetables, turning a few times to ensure even browning, for about 20 minutes, or until tender when pierced with fork.
• Transfer the vegetables and their cooking juices to a salad bowl and add the vinegar and a little more salt and pepper if needed. Toss well, taste for seasoning, and add the greens. Toss well. Scatter the Parmigiano on top and serve at once.

Steps:

• Heat the oven to 425.
• Discard any of the endive's bruised or wilted outer leaves. Cut away a thin slice from the root end to remove the usually discolored surface portion of the stem. Wash the endive under cold running water, then shake off the moisture.
• Cut each head of endive in half lengthwise. Make a cut in the root end, cutting half as deep as the root is thick and running the cut from the bottom to where the leaves join the root.
• Place the endive on a rimmed baking sheet, drizzle with the olive oil and sprinkle with salt and pepper. Roast, turning once, until the endive is browned, and very tender, 50 to 60 minutes. (It's done when you can easily pierce the root end with a fork.) Serve hot or warm.

Steps:

• Heat oil in a heavy skillet. Add endive halves, cut side down, and sear on medium-high heat for a couple of minutes per side, turning once, until golden brown but still somewhat firm in the middle. Salt to taste, transfer to a serving dish and tent with foil to keep warm.
• Simmer vinegar in a small saucepan for about a minute. Remove from heat and whisk in butter bit by bit. Whisk in sugar and, if desired, some salt and pepper.
• Drizzle some of the balsamic butter on endives, strew with marjoram and dust with pepper. Serve. Remaining balsamic butter can be refrigerated for future use.