Morel Cream Sauce

• 1 ounce dried morels
• 1 cup boiling water
• 1 tablespoon unsalted butter
• 1 large minced shallot
• Salt and freshly ground pepper
• 1 cup heavy cream
• 1/2 teaspoon finely chopped fresh thyme
• 1 teaspoon fresh lemon juice

1. Cover the morels with the boiling water and let soften for 30 minutes. Rub the morels in the liquid to remove grit. Transfer them to a bowl; cut any large ones in half. Reserve the liquid. In a saucepan, melt the butter over moderate heat. Add the shallot and cook until translucent, about 1 minute. Stir in the morels and season with salt and pepper. Pour in the mushroom liquid, stopping when you reach the grit. Boil over high heat to reduce by half, about 6 minutes. Add the cream and thyme, then simmer over moderately high heat until reduced by a third, about 5 minutes. Season with salt, pepper and the lemon juice.

morels, boiling water, unsalted butter, shallot, salt, heavy cream, thyme, lemon juice

Taken from www.myrecipes.com/recipe/morel-cream-sauce (may not work)