Morels with Belgian Endive

Ingredients

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

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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