Morels with Belgian Endive

Ingredients

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

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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