Stuffed Chicory in Porcini Mushroom Cream with Lentil Rice

A delicious mushroom dish for any occasion!

Soak the mushrooms in lukewarm water for about thirty minutes.

Remove the stem of the chicory wedge-shaped. Put them in a suitable bowl of cold water with the juice of one lemon and a little salt and leave for ten minutes.

Remove the peel from the onion and chop very finely. Cut peppers in half, remove seeds and chop into small cubes. Squeeze spinach well.

Heat butter (1) and sauté onion and peppers in it for 2-3 minutes until soft. Add spinach and steam briefly. Season the vegetables with salt and pepper.

Drain chicory well. Cut the cob lengthwise to 2/3 and remove the middle part (maybe use it for lettuce). Fill the cobs with the steamed vegetables, press the halves together and fix them with wooden skewers. Place in a buttered baking dish.

Finely chop shallot and garlic. Sauté in butter (2) until light yellow. Squeeze mushrooms well and steam briefly. Extinguish with cognac, add soup and cream and make the sauce on medium fire for five minutes. Season to taste with mustard, salt and freshly ground pepper. Before baking, pour sauce around chicory. give close with aluminum foil.

Bake stuffed chicory in oven heated to 170 °C on the second rack from the bottom for 30-40 min.

At the same time bring salted water to boil. Add long-grain rice and cook for ten minutes. Later add the lentils and cook for another five minutes.

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