If you are lucky enough to come across this mushroom in your path, pick it up! Or you can leave the foraging to experts and procure some at your local farmers’ market. To prepare, clean the exterior with a damp cloth (do not wash in water, for morels especially, and in fact all fungi, are like sponges). Heat a few tablespoons of butter and toss in a chopped shallot and the morels; saute until soft. Splash in a bit of Madeira or dry sherry, and proceed to pour in enough cream almost to cover. Simmer to reduce and season to taste. Serve over pasta with a sprinkle of parsley.