Chicory in Port Wine Sauce

Rinse the chicory. Cut 1/2 cm small at the bottom, then cut in half lengthwise. Cut the mushrooms into slices and drizzle on the spot with the juice of one lemon. Make in port wine for 5 min. Heat butter in a frying pan, pour in the chicory, season and pour the port wine (cooking liquid of the mushrooms). Cover and steam for 20 min until soft.

Add the cream. Cook for ten minutes. Season again.

Preheat the oven to 220 °C.

Butter a gratin plate. Fill with the chicory.

Spread the mushrooms and the sauce evenly over it. Sprinkle with the cheese. Bake for ten minutes at 220 °C. Serve with dry rice.

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