Ingredients

• 3 tablespoons butter
• 1 .88 ounce Dried Morels, reconstituted
• 3 shallot, peeled and thinly sliced
• 2 tablespoons dry sherry
• 1 teaspoon cornstarch
• ½ cup half and half
• 1 tablespoon chopped parsley
• Salt and pepper to taste

Instructions

1. Melt butter in a skillet and sauté morels and shallot for 5 minutes or until mushrooms are tender.
2. Stir cornstarch into half and half; stir into skillet with parsley.
3. Cook over low heat 2 minutes. Season to taste with salt and pepper.