Pleurotus mushrooms break the slight bitterness of the endive while the sweetness of the light balsamic syrup marries materials as matchmaker.
Serves: A big salad plate Preparation time: 10m Baking time: 15m Ready in: 30m
Ingredients
½ pound curly endive, or other crisp curly green salad of your choice
5 large Pleurotus mushrooms
2 tsp. tablespoon toasted sesame seeds
a little olive oil, for brushing the mushrooms
salt
For the sauce
2 tsp. tablespoons balsamic vinegar
2 tsp. tablespoons brown sugar
plenty of excellent olive oil
1 clove of garlic
salt
Method
sStep 1
Prepare the sauce. Pound the garlic in a pestle with a little salt until it becomes paste. Keep it in a saucer.
Step 2
In a very small pan cook some balsamic vinegar and brown sugar until melted. Pour the mixture into a bowl and allow to cool thoroughly. Add the mashed garlic and salt them lightly. Add plenty of olive oil and stir quickly with a fork. Allow the mixture to stand.
Step 3
Cook the mushrooms in the oven, after spreading on a little olive oil and salt modestly until lightly browned.
Step 4
In a bowl put the chopped endive by hand, pour over the mushrooms and sprinkle with sesame seeds. Pour the sauce and serve.
