FRISéE AND MOREL RAGOûT WITH PROSCIUTTO

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Frisée and Morel Ragoût with Prosciutto image

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

3 tablespoons unsalted butter
7 ounces small fresh morel mushrooms
1/4 cup minced shallots (about 2)
3/4 cup low-salt chicken broth
2 small heads of frisée (about 6 ounces), torn into 2-inch pieces
1 cup fresh sweet peas or frozen petite peas, thawed
1/2 cup crème fraîche or whipping cream
4 thin prosciutto slices (about 1 ounce), cut into thin strips
2 teaspoons fresh lemon juice

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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