Chestnut and Mushroom Endive Boats — Roasted Winter Appetizer
Crunchy pale-green leaves cradle a warm, savory filling of caramelized shallot, roasted chestnuts and sautéed wild mushrooms tossed with nutty grated cheese and bright lemon — a contrast of textures and winter flavors that looks festive on a holiday platter. The filling is silky with little chestnut pieces for bite, studded with jewel-like pomegranate for tartness and chopped pistachios for crunch.
Use mixed wild mushrooms (shiitake, cremini, oyster) or a single variety you prefer; canned or vacuum-packed roasted chestnuts work well for speed, while fresh roasted chestnuts give a deeper flavor if you have time. Swap pecorino for Parmesan or use mascarpone (add a touch more lemon) for a creamier texture. Toast pistachios and dry-sear mushrooms in a hot pan for maximum flavor; the recipe is make-ahead friendly — keep filling warm or at room temperature and assemble just before serving.
Serve on a winter appetizer board, as an elegant pre-dinner starter for holiday meals, or for cocktail parties where bite-sized finger food is welcome. These boats pair nicely with crisp sparkling wine or a citrusy white; leftovers keep refrigerated up to 2 days (store filling separate and spoon into fresh endive when ready to serve).
How to Make It
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1
Trim any discolored base from endive leaves, separate into individual leaves, rinse and pat dry; arrange on a serving platter and refrigerate until ready to fill.
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2
Roughly chop roasted chestnuts and set aside.
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3
Thinly slice mushrooms and finely mince shallot and garlic.
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4
Heat a large skillet over medium-high heat, add olive oil and 1 tablespoon butter; add sliced mushrooms in a single layer and let them sear without stirring for 2 minutes, then stir and cook until golden, about 4–5 minutes total.
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5
Push mushrooms to the side, add remaining 1 tablespoon butter to the pan and reduce heat to medium; add shallot and cook until translucent, about 2 minutes, then add garlic and cook 30 seconds until fragrant.
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6
Stir chopped chestnuts, fresh thyme leaves, salt and black pepper into the skillet; cook 2–3 minutes to warm chestnuts and marry flavors.
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7
Remove pan from heat and stir in finely grated pecorino and the zest and juice of half a lemon; taste and adjust seasoning.
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8
Chop pistachios roughly and combine with pomegranate arils in a small bowl.
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9
Mix maple syrup with a teaspoon of lemon juice and a pinch of salt to create a light drizzle.
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10
Spoon warm mushroom-chestnut filling into chilled endive leaves, scatter pistachio-pomegranate mixture over the top, and finish with a light drizzle of maple-lemon syrup and a few turns of freshly ground black pepper.
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11
Serve immediately; if prepping ahead, keep filling warm and assemble within 30 minutes of serving so endive remains crisp.
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