Morel Sauce

6-8 Dry morels (about 3 per person)

1 c Broth

2T Butter

2 Shallots, Sliced

6 Garlic cloves, minced

¼ c Sherry

¾ c-1c Heavy cream

1. Bring 1 c of broth to a full boil, turn heat off and add morrells, allow the morels to hydrate at least 15 min, then chop roughly and set aside

2. In a large saucepan melt butter on medium low heat

3.  add in the sliced shallots, caramelize low and slow until a deep golden brown color is achieved

4. Once the shallots are caramelized add in chopped morels and continue cooking for another 2-3 min 

5. Add in garlic, cook for 1 min or until fragrant

6. Follow with sherry to deglaze the pan

7. Once 70% of the sherry has been absorbed add in ¾ c heavy cream and adjust seasoning

8. Simmer until reduced ¼ of the way and combine with cooked pasta

9. If the sauce thickens too much add in the additional ¼ c of heavy cream