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1
Preheat oven to 375 F.
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2
In a small bowl soak mushrooms in the warm water for 20 minutes.
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3
Lay the sheet of puff pastry on a floured work surface.
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4
Roll out the puff pastry to 10x13 and cut out six 2 1/2 squares (youll have extra left over).
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5
Bake on a cookie sheet for 12-15 minutes.
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6
Set aside.
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7
Gently squeeze the water out of the mushrooms and reserve the water after straining it through a fine mesh sieve.
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8
Set the mushrooms and the mushroom water aside.
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9
In a medium saute pan over medium heat, add the olive oil and saute the onion and garlic until translucent.
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10
Add the reserved mushroom water, white wine and sherry and cook to reduce to roughly 3 tablespoons.
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11
Cook the peas in the microwave or by steaming them, then keep warm.
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12
Add the flour to the mushroom water and wine mixture and let it cook for 1-2 minutes.
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13
Add the cream slowly and let the mixture simmer to thicken.
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14
Add more cream if it is too thick or let it cook longer and reduce if too thin.
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15
Salt and pepper to taste.
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16
Slice the morels thinly and add them into the sauce.
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17
Stir to heat through.
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18
Put the squares of pastry onto plates.
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19
Top each of the 6 squares with some of the morel cream sauce and top with the warm peas.
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20
Serve immediately.
