Morel Cream Sauce Again

I'm pretty excited to be able to write 'again' after morel cream sauce. I've posted about this before: I love morels! They're like wonderful mushroom sponges that soak up endless amounts of cream and butter and what could be better than that? These were the first I've seen in WInnipeg this year so I snapped up two bags and gleefully hurried home. Morels are so popular at my house that my find was greeted with about as much excitement as one would expect for surprise double fudge brownies. Nothing makes me feel appreciated like brining home morels. This may be the unhealthiest dinner ever but I promise it's worth it!

Morel Cream Sauce

serves 2

2 cups morels
1 1/2 cup whipping cream
1/2 cup finely sliced shallots
1/2 stick butter
75g chevre

50g shredded parmesan (and extra for sprinkling on top)
salt and pepper

• Fry the shallots in 1 tbs of butter til they're translucent but not browned. 
• Meanwhile remove the stems from the mushrooms and discard them.  Slice the mushroom in half if they're large.
• Add the morels to the shallots as well as another 2 tbs of butter, continue frying 2 minutes then add in the cream and stir slowly. Keep stirring in the butter as well. The cream will need to reduce a bit, but the heat should still be moderate, don't let it foam too much.
• After about 4 minutes crumble in the chevre and parmesan, and salt and pepper to taste. Stir until all the cheese is melted into the sauce.  The sauce should be pretty thick so it will need to cook down a bit (approximately 5 minutes), it should coat the back of a wooden spoon well.
• Serve over pretty much any sort of pasta, though I would recommend linguine. I chose fusilli because that's what I found in the pantry (but it was no less delicious!). Enjoy!

Wishin' and Hopin' - Dusty Springfield

P.S. : I had a problem with my post after I tried editing the recipe (Ataylorr I fixed the amounts, sorry!), somehow it was deleted. I'm not very tech savvy, anyways my comments are gone and I've re-written this.