Ingredients
1 tablespoon extra-virgin olive oil
2 shallots, minced
1 pound morels, quartered
1 beef bouillon cube
1 cup warm water
1 12-ounce can evaporated milk
2 tablespoons sherry
Coarse salt and freshly ground black pepper
Preparation
Heat oil in a large skillet over medium heat. Add shallots and morels and cook, stirring, until tender, about 6 minutes.
Dissolve bouillon cube in water and stir into mushroom mixture. Add milk and sherry and gently simmer until sauce has thickened, about 15 minutes. Season with salt and pepper.
