Morels with Belgian Endive

Ingredients

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