Morels with Belgian Endive

Ingredients

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

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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