Melt the butter in a medium-sized pan over medium heat.

Sweat the shallots until translucent, about 5 minutes.

Add the morels and sweat until partly soft. Sprinkle with salt and pepper and add more butter if necessary.

Add the Marsala to the pan and deglaze, stirring the bottom of the pan with a wooden spoon to scrape up any browned bits. Let simmer and reduce on low heat.

Once the mushrooms are cooked through, season to taste and toss in the parsley. Serve over fresh pasta or on their own.