Preheat the oven to 200 degrees Celsius.

Wash the endives and cut them lengthwise. Cut small ones in half and large ones into 3 to 4 wedges.

Trim off the base, then cut out the hard core or make slits in it. If left whole, it won't soften properly. In the past, the core was removed completely because it was bitter. These days, it is much less bitter.

Place the endives in the baking dish and drizzle generously with extra virgin olive oil.

Place in the oven and set the timer for 35 minutes.

After a quarter of an hour, start preparing the remaining ingredients. Cut the mushrooms into large pieces, just a little bigger than bite-size (what you can comfortably fit in your mouth in 1 bite), as they will shrink further.

Heat the oil in the frying pan and brown the mushrooms on all sides over fairly high heat. Add the ground paprika, oregano and onion powder at the end.

Meanwhile, roughly crush the walnuts by hand or in a mortar.

Let the mushrooms drain in a colander or small sieve.

When there are 10 to 15 minutes left on the timer, briefly remove the dish from the oven. Spread the mushrooms over the endives. Crumble the cheese on top and finish with the walnuts.

Return to the oven for the remaining time.