Morels with Belgian Endive

Ingredients

  • About 1 ¼ pounds Belgian endive
  • ½ cup whipping cream
  • Salt
  • ½ cup dry red wine
  • ½ cup chopped shallots
  • 1 ½ teaspoons chopped fresh tarragon leaves or 1/2 teaspoon dried tarragon
  • ½ cup red wine vinegar
  • + 3 more ingredients
    • 1 cup fat-skimmed beef broth
    • 1 ounce (about 1 1/4 cups) dried morel mushrooms
    • 2 tablespoons brandy

1. Rinse and drain the endive; wrap in towels, enclose in a plastic food bag, and chill.2. Meanwhile, immerse morels in 2 cups hot water. Let stand until cool enough to handle, 10 to 15 minutes. Holding morels in water, squeeze gently to massage grit free. Lift morels from water and squeeze dry. ...

View full recipe at My Recipes

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