So simple and good. Tough to think of anything that morel cream sauce won't improve.
This part of the country, we soak our morels in saltwater for an hour after finding to kill bugs, slugs and the like.
Split your mess into nicer morels for frying and smaller, older, dryer morels for the sauce.
Put a rough chop on the morels selected for the sauce. We probably had two dozen total mushrooms for this recipe, so we chopped a dozen.
In a saucepan on medium heat, melt the butter and add the chopped morels and a pinch of salt. Allow them to cook until you see the edges begin to brown. And the morels have now flavored the butter.
Add the flour while stirring which coats the mushrooms and soaks up the butter making a roux.
Slowly add half-n-half while stirring. As it heats it will thicken. Add until your sauce reaches the desired thickness.
Slice the other morels in half, dredge in equal parts of corn starch and flour and begin frying them in a skillet with butter. Across much of the Midwest this is the standard preparation, though we've just recently found the corn starch seems to make them a bit crispier.
For those not lucky enough to find large quantities of mushrooms, this simple cream sauce can stretch that morel flavor to anything you put it on.
The second half of fried morels make a great texture contrast and attractive garnish as well.