Classic Morels in Cream Sauce

120 grams fresh morels or 25 grams dried morels

 

1 tablespoon butter

 

1 clove garlic, minced

 

½ shallot, minced

 

2-3 tbsp. Dry white wine

 

½ c. heavy cream

 

Sea salt and freshly ground pepper

 

Rinse morels and, if using dried, soak in water for 30 min.  Drain.  Saute mushrooms, garlic and shallot in butter over medium heat, season with salt.  Add wine, reduce.  Add cream, reduce.  Season to taste with salt and pepper.  Serve with fresh baguette or in pastry cups (puff or phyllo). 

 

Variation:

 

In addition to the garlic and shallots, add diced peppers, tomatoes, and greens (nettle/spinach) to the sauce and serve over pasta.