Categories: Pasta 
      Yield: 6 servings 
  
      2 c  Morel mushrooms 
      2 tb Unsalted butter 
      1 tb Finely minced garlic 
      1 tb Finely minced shallots 
           -=OR=- Onions 
    1/2 ts Salt 
    1/4 c  Sherry or Madeira 
    1/4 c  Brandy 
    1/2 c  Whipping cream 
     12 oz Fresh pasta; -=OR=- 
      8 oz -Dried Pasta 
  
  This recipe is good on either pasta or rice. Or, you can fill small pie 
  shells with the mixture. 
  WIPE MORELS CLEAN. Cut larger ones in quarters, leave smaller ones whole. 
  Bring 4 quarts of cold, salted water to a boil over high heat on the stove. 
  Melt the butter in a medium skillet over medium heat and add the morels, 
  garlic, shallots and salt. Cook, stirring, for 5 minutes. Add the sherry 
  and brandy. Increase the heat to high and cook until the liquid reduces by 
  about 2/3. Add the cream and cook until the liquid reduces to a saucelike 
  consistency and is thick enough to coat a spoon. Remove from the heat and 
  keep in a warm place until the pasta is finished cooking. Add the pasta to 
  the boiling water, cook until desired doneness, drain and toss with the 
  mushrooms. Place on a serving platter or in a large serving bowl and serve 
  immediately. Can be prepared up to an hour in advance to this point and 
  kept, covered, in the pan. 
  TO FREEZE MUSHROOMS AND SAUCE, fill an airtight plastic freezer bag 3/4 
  full and squeeze out excess air. Label and place in freezer for up to 3 
  months. Defrost at room temperature or on the defrost setting of a 
  microwave.