Morel Mushroom Cream Sauce Recipe

Soak the dried mushrooms in hot water for 20 minutes, until softened. Drain and chop.

In a saucepan, melt the butter over medium heat. Add the shallot and garlic and cook until soft, about 2 minutes.

Add the mushrooms and cook for another 2-3 minutes.

Add the white wine and cook until reduced by half.

Pour in the heavy cream and bring to a simmer. Cook for 5-7 minutes, until the sauce thickens.

Add salt and pepper to taste.

Serve hot over pasta or steak.