Frisée and Morel Ragout with Prosciutto

Name: Frisée and Morel Ragout with Prosciutto
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

By Molly Stevens

March 31, 2005

Recipe notes