Instructions: Larousse says: "A classic dish is morels braised in butter, the pan juices being thickened with fresh cream or deglazed with Madeira" and gives the following interesting recipes (among others) -

chicken oysters (the part where the backbone and thigh meet; you could sub- stitute any tender cut of meat or even fish or shellfish, totalling 3 or 4 oz)

Dredge meat in flour. Saute in butter over high heat; add shallot.

Season to taste with salt and pepper. Add morels and cool 7 - 8 min.

Add wine and allow to reduce. A sprinkle of nutmeg here is optional.

Add cream and cook 10 more min.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.