In this week's edition of Cooking with Phil, Chef Phil Murray makes Morel Mushrooms Sherry Cream.
8-10 ounces fresh morel mushrooms (soak them in salted water to get rid of bugs and debris)
1 ounce unsalted butter
1 cup heavy cream
2 ounces sweet sherry
salt and pepper to taste
Get 10 inch saute pan hot.
Add morel mushrooms and saute for two minutes.
Add sherry and cook for two more minutes.
Add heavy cream, simmer 10 minutes or until cream is thick and bubbly.
Season with salt and pepper.