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Endive Cups with Ragout of Wild Mushrooms & Chili Tamarind Sauce

Serves 4-6
by Chef Chad Sarno

18 small Belgium endive leaves
3 cup assorted wild mushrooms sliced thin
3 Tbs Spring onion Minced
1/4 cup red bell pepper diced small
1/4 cup thick tamarind juice
2 Tbs maple syrup or Raisin paste
2 Tbs ginger minced
1/2 Tbs fresh Thai chili minced (optional)
1 1/2 tsp lime zest
2 1/2 Tbs Shoyu
2 Tbs olive oil
1 tsp Celtic salt

In medium bowl toss together the thinly sliced mushrooms, spring onions and diced bell peppers, leaving Tbs spring onions on the side. In separate bowl whisk together the tamarind, sweetener, ginger, lime zest, Shoyu, oil and salt. Toss marinade with mushrooms and allow to marinate for up to 1 hour.

Take 2 Tbs marinated mushroom mixture and place on each endive leaf. Arrange tree on a plate and garnish with minced onion.

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