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This recipe is good on either pasta or rice.
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Or, you can fill small pie shells with the mixture.
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WIPE MORELS CLEAN.
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Cut larger ones in quarters, leave smaller ones whole.
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Bring 4 quarts of cold, salted water to a boil over high heat on the stove.
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Melt the butter in a medium skillet over medium heat and add the morels, garlic, shallots and salt.
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Cook, stirring, for 5 minutes.
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Add the sherry and brandy.
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Increase the heat to high and cook until the liquid reduces by about 2/3.
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Add the cream and cook until the liquid reduces to a saucelike consistency and is thick enough to coat a spoon.
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Remove from the heat and keep in a warm place until the pasta is finished cooking.
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Add the pasta to the boiling water, cook until desired doneness, drain and toss with the mushrooms.
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Place on a serving platter or in a large serving bowl and serve immediately.
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Can be prepared up to an hour in advance to this point and kept, covered, in the pan.
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TO FREEZE MUSHROOMS AND SAUCE, fill an airtight plastic freezer bag 3/4 full and squeeze out excess air.
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Label and place in freezer for up to 3 months.
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Defrost at room temperature or on the defrost setting of a microwave.
