Morels

• 1/4 pound morels, rinsed well, drained and patted dry
• 2 tablespoons butter
• 2 tablepoons finely chopped shallots
• 2 tablespoons Madeira wine
• 1/4 cup heavy cream
• Salt to taste if desired
• Freshly ground pepper to taste

1. If necessary, trim off ends of morels.
2. If they are large cut in half or in quarters, depending on size.
3. Heat butter in saucepan and add shallots.
4. Cook, stirring, until wilted.
5. Add morels and cook, shaking saucepan and stirring often, about 2 minutes.
6. Add wine and cook about 1 minute.
7. Add cream, salt and pepper.
8. Bring to boil and cook about 1 minute.
9. Serve as vegetable or, if desired, on toast or on freshly cooked, drained pasta.

morels, butter, shallots, madeira wine, heavy cream, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/3605 (may not work)