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Wash morels well, then let dry at room temperature, ideally next to a fan, for an hour or 2 before cooking. Put 2 or 3 sauté pans over high heat. Throw in enough butter to cover entire pans’ surface with a 1/8-inch-thick layer of butter once it melts. As soon as butter just starts to brown, throw in morels. Sauté morels for quite a long time, until pretty crispy and dry, seasoning well with salt early in process so that morels have some salt content soaked in. If morels release a lot of liquid, you probably didn't dry them enough, but that's okay, just keep sautéing, shaking occasionally, and scraping up and shaking in any fond that develops to keep it from burning. Remove excess butter from pan, add shallots and sauté briefly until translucent.
At this point, you can remove morels to a cool pan and refrigerate until needed, or you can proceed immediately. If picking up from cold, return morels to 1 pan and get them warm (doesn't need to be crazy hot).
Deglaze with brandy and simmer until it is reduced by two-thirds, then add cream. Add a bit more seasoning, keeping in mind that liquid is going to reduce a lot. Keep pan over medium-to-high heat, letting cream reduce, tossing often, until cream is thick and almost broken. Then, against your better judgment, keep reducing cream and let it break. Still, maintain heat. Morels will still be nice and moist from all liquid they absorbed from brandy and cream, and they also will have picked up a bunch of now-browned milk solids from cream. From here it will only take a minute or so to finish. Keep them on heat until they start frying in broken butterfat. When they start to just get barely crispy on exterior, but are still nice and moist inside, taste for seasoning. They will probably be just a little saltier than you meant to make them, which is exactly how they should be. Drain off excess fat (there will be a ton of it) and transfer morels to a paper towel-lined pan until needed.