Morels in Parsley Top Sauce

Clean the morels well, wash and pat dry on a cloth. Cut the larger morels into bite-sized pieces and finely dice the shallot. Heat some butter in a saucepan and sauté the morels together with the shallot cubes. Season with salt, pepper and lemon juice. Add 125 ml (!) whipping cream and boil down briefly until creamy. Season again to taste. Whip the remaining cream and fold in with the chopped parsley immediately before serving.

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