Try this alongside roast chicken, spoon it over toasted baguette slices as an appetizer, or top it with poached eggs for brunch.
Recipe information
Yield
Makes 4 to 6 servings
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
Preparation
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.
