On a low heat, sweat some diced onions with a few slices of garlic in butter , when both are tender, add the morels and a bit more butter, cook until the morels are tender, then add some Cognac, put a flame to it. This will burn off the excess alcohol, further reduce the liquid until the flame is extinguished.
Add cream, reduce again until you have a sauce consistency.
Season to taste
Great over game birds, or a perfectly sous vide wood grilled steak.
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