Mushroom Puree and Sauce for Salmon

First for the puree:
Wash and dry 5 quarts of dried morel mushrooms then soak for 1 hour.
Strain and save liquid.
Sweat 1/2 quart sliced shallots with some garlic. Add mushrooms and sautee for 3 minutes.
Add 1/4 cup sherry wine and cook until dry. Add 1 quart mushroom stock, 2 quarts Morel stock, salt and pepper.
Finish with hot heavy cream.
Place all in vita prep and blend until smooth. Gradually add a neautral flavored oil and move cream for consistency. The puree should look like a paint.
For the sauce:
Heat puree in a very heavy bottom pan and add milk as needed, finish with mushroom oil, preferably morel oil. Will foam at the right consistency for a morel "cappuccino" or froth.