Morels With Belgian Endive Recipe

Name: Morels With Belgian Endive
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: About 1 1/4 pounds Belgian endive; 1 ounce (about 1 1/4 cups) dried morel mushrooms; 1/2 cup chopped shallots; 1 1/2 teaspoons chopped fresh tarragon leaves or 1/2 teaspoon dried tarragon; 1/2 cup red wine vinegar; 1/2 cup whipping cream; 1 cup fat-skimmed beef broth; 1/2 cup dry red wine; 2 tablespoons brandy; Salt

Servings: persons

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

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. Carefully pour soaking liquid into another container; discard gritty residue.
3
Immerse morels in a generous amount of cool water and massage gently again. Lift from water and squeeze dry; discard cool water.
4
In a 10- to 12-inch frying pan, combine shallots, tarragon, vinegar, and reserved morel soaking liquid. Boil over high heat, stirring, until liquid evaporates, about 12 minutes. Add morels and 1/4 cup cream. Boil, stirring often, until cream evaporates and vegetables begin to brown, about 1 minute.
5
Add remaining cream, beef broth, wine, and brandy and boil until liquid is reduced to about 3/4 cup, 4 to 5 minutes.
6
Reserve a few endive leaves to garnish each plate; finely sliver remaining endive lengthwise. Arrange endive leaves and slivers on salad plates.
7
Bring morel dressing to a boil and ladle over endive. Add salt to taste.

113

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: About 1 1/4 pounds Belgian endive, 1 ounce (about 1 1/4 cups) dried morel mushrooms, 1/2 cup chopped shallots, 1 1/2 teaspoons chopped fresh tarragon leaves or 1/2 teaspoon dried tarragon, and more.

Yes, Morels With Belgian Endive falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Morels With Belgian Endive

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