This is one of those dishes which, when all has been eaten, you wish there was more.
It began by brushing the cut side of halved Belgian endives with an emulsion of olive oil, mushroom ketchup* and turbinado sugar.
*Mushroom ketchup is strong flavored and salty so it is used in very small quantities. The bottle came without a mouth constrictor so I installed an orifice reducer borrowed from an old soy sauce bottle which had a mouth of the same size.
I placed the endives cut side down in a hot skillet and covered the pan with a lid for steam assisted cooking. After a few minutes I removed the lid and let the endives continue to caramelize on the cut side.
When cooked to my satisfaction I removed the endives from the pan and used the same pan to sauté leeks, red bell pepper and Serrano chile pepper.
After a few minutes I added sliced mushrooms and continued sautéing.
When the vegetables were almost done I sifted all purpose flour over the top and stirred until everything was well coated.
After about a minute I stirred in coconut milk and a few shakes of mushroom ketchup. This was simmered and stirred until the gravy began to thicken.
Lastly, I laid the caramelized Belgian endives in the cream sauce and covered the pan with a lid until time to serve.
The Belgian endives and creamed mushrooms and leeks were served with cooked rice leftover from a recent meal.