Savory Mushroom Stuffed Belgian Endives
It has been beginning to feel a lot like spring time here in San Francisco, and it is only February. The sun has been shining, and the weather has been unbelievably warm. Since it is been feeling much like spring on my side, I’ve been on a flower and bright vegetable (and fruit) craze. The other day I strolled around San Francisco’s Ferry Building Farmers Market for inspiration, and was in awe of the bright colors of the tented produce tables, lined with all the colors of the season. Inspired? Yes. Strolling through the farmers market is the easiest way to get inspired.
My stroll inspired me (and my tastebuds) to make Mushroom Stuffed Belgian Endives. These bite size boats have a lot going for them: the sautéed mushrooms with zucchini, shallots, garlic, and a splash of white wine compliment the sweet, nutty flavor with a mild bitterness of the endives.
What You'll Need:
8 oz. Crimini Mushrooms (caps, sliced; stems, minced) 1/4 cup Sugar Plum Tomatoes 1 Medium Zucchini, diced 3 Shallots, diced 10 Garlic Cloves, minced 1/4 Cup White Wine 2 Whole Endives 1/2 teaspoon salt 1/4 teaspoon pepper 1 Tablespoon Safflower Oil (or Sunflower Oil) Garnish: flat leaf parsley
The result of sautéing all of the ingredients is a savory mouthwatering, hearty, and luxurious stuffing, with a sweet garlic tone.
The secret to mushrooms that are beautifully browned and not watery is taking a hands-off approach. Stirring them as they caramelize releases the mushrooms’ liquid and causes them to steam, so leaving them alone is the way to go. Garnish with flat leaf parsley for a refreshing aftertaste.
The natural crunch of the endives is like a bite of winter bidding farewell to the meaty and hearty crimini, and welcoming the spring time with bright zucchini, shallot and sugar plum tomato mix.
These beautiful little gourmet goodies can be enjoyed without any guilt. What I like a lot about this savory dish, is that it is unique appetizer recipe. They take very little effort to prepare, so you can whip up an impressive batch in a pinch.
This is also a perfect Meatless Monday dish!
- 8 oz. Crimini Mushrooms (caps, sliced; stems, minced)
- 1/4 cup Sugar Plum Tomatoes
- 1 Medium Zucchini, diced
- 3 Shallots, diced
- 10 Garlic Cloves, minced
- 1/4 Cup White Wine
- 2 Whole Endives
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 Tablespoon Sallower Oil
- Garnish: flat leaf parsley
- Heat oil in a large skillet over medium-high heat. Sautée the shallots until translucent. Add in the mushroom stems and zucchini, 2 to 3 minutes. Cook mushrooms without stirring, until they are caramelized, 4 to 5 minutes. Reduce heat to medium. Toss mushrooms, and season with salt and pepper. Add in tomatoes, and cook until mushrooms are well browned, about 5 minutes more. Add garlic, and cook until garlic is golden and fragrant, about 2 minutes. Remove skillet from heat. Add wine. Return skillet to heat, and cook until wine is evaporated, about 4 minutes. Garnish with parsley. Once cooked, stuff the endive leaves. Enjoy!