CABERNET PAIRING- ROASTED TRUMPET MUSHROOMS WITH BRAISED ENDIVE
INGREDIENTS:
8 ounces trumpet mushrooms, sliced 1/8-inch-thick length wise (each mushroom into three slices)
1 tablespoon olive oil
5 heads yellow endive, cut in half length wise
½ gallon water
1/3 cup lemon juice
2 tablespoons salt
¾ cup plus two tablespoons sugar
3 cinnamon sticks
METHOD:
Preheat oven to 400°.
In a medium bowl toss sliced mushrooms with olive oil. Lay mushrooms on a parchment lined sheet tray and bake for 10 to 15 minutes or until just starting to brown. Place sliced endive in a large skillet. In a medium stock pot place water lemon juice, salt, sugar and cinnamon sticks bring to a boil. Pour braising liquid over endive and heat skillet to just a slow simmer, cook for 20 to 30 minutes covered on a very gentle simmer. Endive is done when core is tender.
Courtesy of Mark Caldwell, Executive Chef Davis Estates
INGREDIENTS:
8 ounces trumpet mushrooms, sliced 1/8-inch-thick length wise (each mushroom into three slices)
1 tablespoon olive oil
5 heads yellow endive, cut in half length wise
½ gallon water
1/3 cup lemon juice
2 tablespoons salt
¾ cup plus two tablespoons sugar
3 cinnamon sticks
METHOD:
Preheat oven to 400°.
In a medium bowl toss sliced mushrooms with olive oil. Lay mushrooms on a parchment lined sheet tray and bake for 10 to 15 minutes or until just starting to brown. Place sliced endive in a large skillet. In a medium stock pot place water lemon juice, salt, sugar and cinnamon sticks bring to a boil. Pour braising liquid over endive and heat skillet to just a slow simmer, cook for 20 to 30 minutes covered on a very gentle simmer. Endive is done when core is tender.
Courtesy of Mark Caldwell, Executive Chef Davis Estates