Morels in Cream Sauce

• 35–40 Essential Spice Dried Morels
• 2 tbsp. butter 
• 2 tsp. finely chopped, peeled shallots 
• 1 tbsp. Madeira 
• 1 cup heavy cream 
• 1 tsp. arrowroot 
• Salt and freshly ground black pepper 
• Finely chopped fresh parsley

Preparation

• Clean and trim morels.
• Melt butter in a large skillet over medium heat. Add morels and shallots. Cook, stirring, until morels begin to soften, about 3 minutes.
• Increase heat to high, add madeira and heavy cream, and bring to a boil.
• Reduce heat to medium and simmer, stirring frequently, for 8 minutes.
• Dissolve arrowroot in 1 tbsp. water in a small bowl. Stir mixture into mushroom sauce, season with salt and pepper, and simmer until sauce thickens, 1–2 minutes.
• Spoon over entree. Garnish with parsley and serve.