To rehydrate mushrooms, boil about 2 cups of water and remove from heat. Place morels in hot water, cover and let steep for 30 minutes or until mushrooms are soft.
Strain morels over another saucepan with a mesh strainer to capture the soaking liquid. If you do not have a fine mesh strainer, place cheesecloth inside your regular strainer.
Place morels on a paper towel and gently press down on them to remove any excess water.
Place saucepan with strained soaking liquid over medium-high heat and reduce by half.
Melt butter in another sauce pan over medium-high heat
Add shallots, stirring often, cook for 10 minutes until soft
Add morels, reduce heat to low and stir often for about 2 minutes
Increase heat to medium, then add Marsala and cook until liquid almost evaporates, about 10 minutes.
Add reduced soaking liquid, cream and 1/2 tsp. of salt
Simmer for about 10 minutes or until sauce thickens.
Add lemon juice, herbs and season with salt and pepper to taste.