Ahhhhhh! Morels! I have cooked with them just once in my life, I had a small bag of dried Morels, I reconstituted them and included the infused juice in the sauce made with pork medallions!
I sautéed the medallions in butter with thin sliced garlic (with a razor to make it paper thin), salt and pepper, a touch of Grand Mariner, sage, and red wine. Then I removed the medallions, poured the Morel infused water in, and simmered it, adding the reconstituted Morels into it, reducing it down, and then I thickened it with some flour.
Sounds a bit like morel gravy! Yum!
Sounds fantastic!