Frisée and Morel Ragoût with Prosciutto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Try this alongside roast chicken, spoon it over toasted baguette slices as an appetizer, or top it with poached eggs for brunch. Ingredients:
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 |
Directions:
1. 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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