Mary Miso - Recipes for every day - Cookbooks
Chicory:
250ml orange juice
50ml white wine
200ml vegetable stock
3 twigs of thyme
juice and zest of 1 lemon
salt and pepper
4 chicories
Mushrooms:
2 table spoons olive oil
1 shallot, chopped
1 clove of garlic, chopped
300g mixed mushrooms
50ml white wine
200ml cream
Breading:
100g bread crumbs
½ bunch of thyme
½ bunch of flat leaf parsley
20g grated parmesan
½ tea spoon chilli powder
4 table spoons of white plain flour
1 egg
5 table spoons olive oil
Chicory:
Heat up all ingredients but chicories. Season with salt and pepper. Add chicories and cook 10 minutes unitl al dente. Let cool down.
Mushrooms:
Brown shallots and garlic in hot olive oil. Add mushrooms and brown for some minutes. Add white wine. Add cream and heat up one more time.
Breading:
Mix all ingredients and put aside.
Whisk egg in a soup plate. Cut chicories in halves, roll in the flour, drag through the egg and coat with the breading.
Heat up olive oil and fry chicories on all sides until golden. Serve with the mushrooms.
