Morels with Calvados

Morels with Calvados
2 tablespoons unsalted butter
1 pound morels, trimmed, cleaned and sliced lengthwise in half
Fresh lemon juice
Kosher or sea salt and freshly ground black pepper
1/4 cup Calvados (apple brandy)
1/2 cup heavy (or whipping) cream
1 teaspoon chopped fresh tarragon
6 slices buttered, toasted French bread, for serving
Melt the butter in a large saute pan over medium heat Add the morels and cook, stirring, until the morels give up their liquid, about 6 minutes. Sprinkle with lemon juice and salt and pepper to taste.
When just a few drops of liquid remain, remove the pan from the heat. Immediately pour in the Calvados and let it bubble until mostly evaporated. Then add the cream and return to the stove. Boil over medium-high heat until the sauce is of coating consistency, 2 to 3 minutes.
Stir in the tarragon and spoon onto individual plates, each garnished with a slice of buttered and toasted French bread.
Serves six as an appetizer.
Nutrition values per serving: 211 calories, 12 g fat, 17 g carbohydrates, 2 g fiber, 4 g protein, 38 mg cholesterol, 163 mg sodium.
"The Mushroom Lover's Mushroom Cookbook and Primer" by Amy Farges (200 Workman, $16.95)