Sauté the mushrooms and morels in batches in the hot clarified butter, remove. Make chops in the same pan (see basic recipe). Reduce temperature, perhaps add a little clarified butter to the pan, sauté shallots and garlic in it. Allow drippings to melt into liquid, reduce by half, strain, return liquid to pan. Just before serving, stir in butter or light butter in batches, do not make more. Add mushrooms and parsley, season, just until hot.
Tips -Replace fresh morels with 10g dried, soaked. -Use meat broth instead of Madeira or Marsala.
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?
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