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Vegetarian Endive and Mushroom Bake with Herbs - Image 1

Vegetarian Endive and Mushroom Bake with Herbs

French cuisine
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Vegetarian Endive and Mushroom Bake with Herbs

  1. Vegetable-Based Vegetarian Dishes >
  2. Other Vegetarian Dishes

Prep: 20 min • Cook: 30 min. A delightful vegetarian alternative, where sautéed mushrooms and aromatic herbs replace the ham, offering an earthy and savory profile to the comforting endive and béchamel gratin. This dish transforms the classic French endives au jambon into a rich, meat-free casserole, perfect for a cozy weeknight dinner or a special occasion.

Preparation time
20 min
Cooking time
30 min
Total time
50 min
Servings
6
Course
Main
Complexity
Easy
Units:
Scale:

Ingredients

  • 6 pcs endives(large)
  • 9oz mushrooms(cremini or button, sliced)
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 16 7/8 fl oz milk(warm)
  • 5oz emmental cheese(gruyere or comté, grated)
  • 1 tbsp fresh thyme(chopped)
  • 1/4 tsp nutmeg(ground)
  • tsp salt(to taste; null)
  • tsp black pepper(to taste; null)
  • 1 tbsp olive oil

Instructions

Preparation

  1. Preheat your oven to 200°C (390°F).
  2. Trim the base of the endives and remove any outer damaged leaves. Cut each endive in half lengthwise.
  3. Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until they are golden brown and have released their liquid. Stir in the chopped thyme, then set aside.

Cooking the Endives

  1. Bring a large pot of lightly salted water to a boil. Add the endive halves and blanch for 5-7 minutes until slightly tender.
  2. Drain the endives thoroughly. Gently squeeze out any excess water using a clean kitchen towel to prevent making the gratin watery.

Making the Béchamel Sauce

  1. In a saucepan, melt 2 tablespoons of butter over medium heat. Add the all-purpose flour and whisk continuously for 1-2 minutes to create a roux.
  2. Gradually whisk in the warm milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a smooth consistency.
  3. Remove from heat. Stir in half of the grated Emmental cheese, the ground nutmeg, and season with salt and black pepper to taste.

Assembly and Baking

  1. Lightly grease a baking dish. Arrange the blanched endive halves in the baking dish.
  2. Distribute the sautéed mushrooms evenly over the endives.
  3. Pour the béchamel sauce over the endives and mushrooms, ensuring everything is well covered.
  4. Sprinkle the remaining Emmental cheese over the top.
  5. Bake for 25-30 minutes, or until the gratin is bubbling and the cheese topping is golden brown and crispy.
  6. Let rest for a few minutes before serving.

Nutrition

Servings
6
Serving size (imperial)
8.8 oz
NutrientPer servingPer 100 gTotal (6 servings)
Calories350 kcal140 kcal2,100 kcal
Protein15 g6 g90 g
Fat20 g8 g120 g
Carbs25 g10 g150 g

Tips

  • Ensure endives are well-drained to prevent a watery gratin. Patting them dry is key.
  • For an extra crispy topping, you can finish the bake under the broiler for 1-2 minutes.
  • Serve hot as a side dish or a light main course with crusty bread.

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