Chicory Auf Mushrooms

Clean the chicory. Remove the bitter wedge at the bottom with a pointed kitchen knife. Squeeze lemon. Rinse chicory under running water. Put in a little salted water form. Add a little juice of one lemon and stew for 10 min until soft. Remove from saucepan and drain.

Clean, rinse and slice the mushrooms. Drizzle with a tiny bit of juice of one lemon so they don’t turn brown. Remove peel from onions and cut into fine cubes. Heat the fat. Sauté mushrooms and onion cubes in it until golden brown. Season with salt, pepper and basil. Rinse parsley, chop finely and fold in. Empty the mixture into an ovenproof dish. Layer the chicory in two layers on top of each other in the mold. Place the bacon slices on top and bake in a heated oven at 225 °C for 15 minutes.

Serve with long-grain rice tossed in butter.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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