FALL

SAVORY ENDIVES, CHESTNUT, WALNUT
& PORCINI MUSHROOMS

For 2 to 3 people

  • 2 endives
  • 5 or 6 walnuts
  • 1 dollop of salted butter
  • 6 pre-cooked chestnuts
  • 3 porcini mushrooms
  • 1 sweet onion
  • 1 teaspoon of savory
  • Fleur de sel
  • Ground pepper

Using low heat, warm up salted butter in Maho Nabé and brown endive leaves with chopped sweet onion. Leave on stove for 7 to 8 minutes, depending on the size of endives.

Halfway through cooking time, add mandolin-sliced porcini mushrooms, crushed chestnuts and shelled walnuts.

Remove Maho Nabé from stove, place cover and simmer on wooden trivet for 4 to 5 minutes. Add savory, fleur de sel and ground pepper, and serve hot directly from Maho Nabé placed on dining table.