Let me back up a second, if you haven't had fresh morel mushrooms, find them now. They are truly seasonal, lasting only a few weeks and only in certain places. Mostly farmers markets are the place they will pop up (hee, hee, hee, couldn't resist the pun!). But sometimes a local natural foods store will get lucky and buy some from a local forager, because that's the only way to get them.
In this sauce, I sauted the bulk of the morels and added some cream. Just to gild the lily, I saved a few and fried them quickly to make a crispy garnish. Wow! Spectacular! Don't skip that part!