FRISéE AND MOREL RAGOûT WITH PROSCIUTTO
Try this alongside roast chicken, spoon it over toasted baguette slices as an appetizer, or top it with poached eggs for brunch.
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Melt butter in large skillet over medium-high heat. Add mushrooms and sauté, stirring frequently, until juices are released, about 3 minutes. Add shallots; sauté 1 minute. Add broth; bring to simmer. Cover skillet and simmer until mushrooms are tender, about 5 minutes. Add frisée and stir until just wilted. Add peas and crème fraîche; bring to simmer. Stir in prosciutto and lemon juice. Season with salt and pepper.
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