Clear out the dried ones before you pick fresh this spring!
Morel Cream Sauce:
-20 or so dried/frozen, or fresh morel halves
-1 shallot
-1 Tbsp butter
-1 cup heavy cream
-1/4 cup sherry or white wine
-3/4 cup water
-1 cup chicken stock
-1 Tbsp finely chopped fresh thyme
-salt and pepper to taste
Reconstitute morels with 3/4 cup warm water for 15 minutes or so. While they’re swellin’, chop the shallot and put it in a pan with butter on moderate heat. Cook till translucent, not brown a couple minutes. Add strained morels, reserve liquid. Cook for a few minutes. Deglaze pan with sherry/wine and morel liquid. Braise for a few minutes. Add heavy cream, chicken stock, S & P, thyme, reduce at least by half or more till it’s the consistency you’d like for a sauce. Check seasoning again before serving.
Joel