Recipe information
Yield
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
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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.