Serves 4
1 cup (about 1 1/2 ounces) dried morels
2 cups hot water
1 rabbit (about 3 pounds), cleaned and skinned
1 teaspoon herbes de Provence
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon plus 2 teaspoons olive oil
16 pearl onions (about 12 ounces)
2 tablespoons chopped shallots
1 tablespoon all-purpose flour
1/3 cup fruity dry white wine (such as Riesling or Albariño)
2 teaspoons chopped garlic (about 3 cloves)
1 tablespoon Dijon mustard
1 slice firm white bread (3/4 ounce)
2 teaspoons diced (1/2-inch) peeled fresh horseradish or 1 tablespoon bottled horseradish
Rinse the morels for a few seconds under running water, then put them in a bowl and pour the hot water over them. Place a small saucepan on top of the morels to push them down into the water, and let soak for 30 minutes.
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