Morels in Basil Cream Sauce

Serves 2

12 to 14 morel mushrooms, rinsed and dried

 2 T butter

1 T olive oil

1 T flour

1 cup heavy cream

1 T sherry or white wine

2 T chopped fresh basil

Salt & Pepper

4 – 4 inch pieces of toasted bread, such as French baguette or ciabatta, drizzled with olive oil

In a small skillet, heat butter and olive oil over medium heat. Saute morels for about 4 to 5 minutes. Using a slotted spoon, remove mushrooms. Add flour to the skillet, and mix thoroughly, making a roux or paste. Cook for about 2 minutes or until golden. Slowly pour in cream, whisking vigorously to prevent lumps. When mixture begins to boil and thicken, take off the heat. Add sherry or wine and chopped basil. Stir for another minute before adding the morels. Spoon over toasted bread.