In this episode, Michael prepares for us wild mushroom in cognac sauce with stuffed Boursin cream cheese.

Unlike most mushrooms the Morel Mushrooms can and need to be washed in water, next saute the shrooms in butter along with shallots. Add some Cognac and fire up the mix to burn off the alcohol and add a bit of white wine.

For the stuffed Morels, cut the mushrooms into slices and split in half. Then stuff the Boursin Cream Cheese in the middles, and sprinkle with bread crumbs, peppers, salt and bake at 350 Degrees for about 8 minutes.

Prepare on plate and enjoy!

Next time on the 3 Minute Gourmet a unique summer salad made from organic vegetables.