Morels should never be eaten raw because they contain a volatile compound that can be removed only by cooking or drying. Some "false morels" are poisonous. Also, morels have a hollow center, which can harbor insect larvae, so be sure to cut all mushrooms in half to check for bugs.
1 shallot, finely chopped
4 tablespoons unsalted butter
12 ounces black morels, trimmed and sliced (about 3 1/2 cups)
4 slices French bread, toasted
1/4 cup Madeira wine
1/4 cup chicken or veal stock, or water
1/2 teaspoon flour
3 tablespoons heavy cream
1 tablespoon chopped garlic chives
Sea salt and freshly ground pepper to taste
Add the Madeira and stock to the skillet and reduce for 5 minutes over high heat; lightly sprinkle in flour to thicken the sauce.
Let the sauce cool for a few minutes, then stir in the cream. Pour the sauce over morels and toast. Sprinkle with chives, sea salt and pepper.
Serves 4
PER SERVING: 265 calories, 5 g protein, 21 g carbohydrate, 17 g fat (10 g saturated), 46 mg cholesterol, 164 mg sodium, 2 g fiber.