(A fantastic treat, and well worth the minimal trouble)
Makes approximately 1 cup

7/8 oz. dried whole morels
3 T. cold, salted butter
¼ oz. minor’s base of choice (depending on what you plan to serve it with, or a slightly rounded tsp. of bullion granules/or 1 cube, etc.)
2 shallots, peeled and finely diced
1 T tomato paste
½ c. dry vermouth
½ c. sherry
3 T brandy
1 t. chopped fresh tarragon or ½ t. dried leaf tarragon
salt & pepper
½ c. heavy cream

Soak the morels in ½ cup warm water for 1-2 hours. Drain and squeeze out the excess water and air dry for 30-60 minutes, between dry paper towels.

Melt 1 ½ T butter in saucepan and cook briefly, with base or bullion. Stir in the shallots and tomato paste and cook together for 2-3 minutes, stirring often. Add vermouth, sherry and brandy; flavor with salt, pepper and tarragon. Bring to a boil and simmer a few minutes, then strain thru a fine sieve into a second pan.

Add the soaked, drained morels and the cream and boil the liquid until reduced to a thick creamy consistency. Incorporate the remaining butter into the mixture, stirring constantly. (You may have to add 1-3 t. flour or cornstarch to get the consistence and finish you desire, but leave it till last to be sure.)

To serve, plate sauce and place warm meat on it. Serve with green vegetable or green pasta and garnish with parsley or mint.

This is fabulous with lobster medallions, but is great for filet mignon, chicken breasts, etc. It is also unique as a pasta dressing for a meal in itself (in which case you want to use minor’s mushroom base.)