Soak the morels in cold water for three hours. Then drain, collect the soaking water and strain through a dishwasher.
Halve or quarter the morels and sauté in butter with the shallots and garlic. Extinguish with sherry, add some of the strained morel water and cook vigorously, then add cream. Continue cooking until the morels are cooked and the sauce becomes creamy.
Season to taste with salt and freshly ground pepper and finally add chopped Peterli.
Z. Serve with pork tenderloin.
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