Morel Mushrooms with Endive
Clean the morels, and dry thoroughly.
Rinse the endive and halve lengthwise. Peel the shallot and garlic, chop fhinely, and sweat in a pan with oil. Add the morels and sauté briefly, then deglaze with the wine. Add the broth, and cook the morels until soft. Mix in the cream, season with salt and pepper, and simmer until creamy and slightly thickened.
Melt the butter in a pan, and cook the endive until golden brown. Divide onto plates, top with the morel mixture, and garnish with pink peppercorn, if you'd like.