Morels with Belgian Endive

Morels with Belgian Endive

MAKES 8 to 10 servings
TIME About 15 minutes to soak, about 20 minutes to cook
NOTES: If making up to 1 day ahead, complete steps 1 through 5. Let dressing cool, cover, and chill; to use, heat until simmering.

Ingredients

About 1 1/4 lbs. Belgian endive
1 oz. (about 1 1/4 cups) dried morel mushrooms
1/2 cup chopped shallots
1 1/2 tsp. chopped fresh tarragon leaves or 1/2 tsp. 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 tbsp. brandy
Salt

Directions

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-in. 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.

PER SERVING 65 cal., 51% (33 cal.) from fat; 2.2 g protein; 3.7 g fat (2.3 g sat.); 5.5 g carbo (1.3 g fiber); 17 mg sodium; 13 mg chol.

Serve with L'Ecole No. 41 Seven Hills Vineyard Merlot 2006 (Walla Walla Valley)