Stuffed Morels

Okay, so it took me months to get around to posting it and morel season is over, but save it for next year.

6 White morels, cleaned and halved lengthwise
Panko

Filling:
1/4 lb spicy breakfast sausage
pinch nutmeg
2 t chopped parsley
1 shallot, minced
2 cloves garlic, minced
1 T bread crumbs
salt and pepper to taste
1 T butter

Sauce:
Splash dry sherry
1/4-1/3 C heavy cream
1 t dijon mustard, or to taste
salt and pepper

Preheat oven to 450.  Saute the shallot and garlic in the butter, then add to the rest of the filling ingredients and mix.  Fill the mushrooms with the sausage mixture, mounding slightly, and top with a sprinkle of panko.  The amount of filling that you need will depend on the size of the mushrooms, the ones I had were fairly small.  Place in a steel skillet and bake for 10-12 minutes.  Remove from the oven and remove the morels from the skillet.  Place the skillet over medium heat and brown the juices from the mushrooms if they haven't already browned, then deglaze with the sherry.  Add in the cream and mustard and bring to a simmer, season with salt and pepper.  Top the mushrooms with the sauce and enjoy.