Morel Gratin

• 1 tablespoon unsalted butter
• 3 tablespoons chopped shallots
• 6 ounces fresh morels, cleaned
• 1 teaspoon kosher salt
• 1/4 cup heavy cream
• 2 tablespoons Cognac
• 2 tablespoons freshly grated Parmesan cheese

1. Preheat the broiler.
2. Melt the butter in a medium-size cast-iron skillet over medium-low heat.
3. Add the shallots and cook until soft, about 3 minutes.
4. Add the morels and salt and cook, stirring occasionally, for 10 minutes.
5. Stir in the cream and Cognac and simmer for 5 minutes longer.
6. Sprinkle with the Parmesan cheese and place under the broiler until browned.
7. Divide among 4 plates and serve immediately.

unsalted butter, shallots, fresh morels, kosher salt, heavy cream, cognac, parmesan cheese

Taken from cooking.nytimes.com/recipes/5795 (may not work)