Chicory packages filled with cave mushrooms

Chicory wash and loosen leaves. Bring to a boil of water with 1 teaspoon of broth. Chop chicory leaves for about 2 minutes. Drain in colander with cold water, drain and pat dry with kitchen paper. Peel and finely chop onions. Clean mushrooms with kitchen paper, cut into slices and then cut into strips. Heat 2 tablespoons of butter in pan and gently fry onion for about 1 minute. Add mushrooms and 2 tablespoons of water and let it draw on soft heat until moisture evaporates. Season with 1 teaspoon of liquid bouillon pepper and 1 tablespoon of truffle oil. Grease the baking dish. Lay sheets of chicory on top of each other on top of worktop 7. Place chopped mushrooms in the middle of 1 1/2 to 2 tablespoons. Cut sides of chicory 2 cm over the filling and carefully roll the chicory up to the package. Place chicory packages with spatula in a baking dish. Stir in cognac, madeira, 125 ml water and 3 teaspoons broth into 1 dl.

Preheat the oven to 175 ºC or gas oven 3. Peel the potatoes, cut them into pieces and cook them in pan with little water and pinch of salt in approx. 20 minutes. Meanwhile, heat the chicory in an oven for approx. 15 minutes. Drain potatoes, add olive oil and purée with hand mixer at the lowest setting. Add 2 tablespoons truffle oil and beat to puree puree in a few seconds with a mixer. Flavor with salt and pepper. Heat sauce (do not boil). Cut the rest of butter into lumps and beat with a teaspoon of truffle oil from fire to sauce. Mash mashed potatoes over four plates. Place 2 chicory packages on each plate. Sauce half over and in addition to endive chicory.