Morels in Cream Sauce
Cooking: 25 min
350g of fresh morels, or 50g dried
40g of butter
300 ml of fresh cream
1 tablespoon of Madeira
2 tablespoon of finely chopped parsley
Salt and pepper
Rinse the fresh morels, gently dry them and cut them in half or in quarters, depending on their size.
If using dried morels, soak them in lukewarm water for 20 minutes, pat them dry and cut them according to their size.
Melt half of the butter in a pan over a medium flame.
Peel and chop the shallot and add it to the pan.
After 2-3 minutes, add the morels and continue cooking for another 3-4 minutes.
Then mix in the cream, Madeira and parsley, Continue cooking for another 8-10 minutes if using fresh morels (12-15 minutes if using dried).
Add salt and pepper as you wish, and serve hot alongside veal, beef, chicken or pasta.
Source : Jean-Marie Polèse «Les champignons et leurs milieux»