4 0z nettles blanched in boiling salted watershocked in a cold water bath, and wrung/squeezed dry
1cupcup chicken stockor water/vegetable stock if you prefer
1/4cupdry white wine
2tbspfinely chopped shallots or ramps
With a sharp knife or bread knife, slice the top 1/3 off of each croissant, make sure that the bottom is at least 1in deep , as you are going to hollow it out. Gently scrape away the inside of the croissant with a spoon, making sure not to break the edges or the sauce will come out.Toast the croissants in a 350 oven for about 8 minutes or until they are slightly crisp, but not overly crunchy or hard.
Saute the shallots or ramps in a tsp of oil or butter until they are translucent, about 1 minute. Add the morels, a 1/4 tsp of salt and cook for a few minutes. When the morel liquid has evaporated, add the wine and reduce until the pan is almost dry. Add the stock and cook until this is reduced by half, then add the cold diced butter and continue heating, whisking constantly until the sauce is thickened slightly and creamy. Season to taste with salt and pepper, then add the chopped nettles just to heat them through.
Finish by spooning each bottom of a croissant full of equal portions of the morels and nettles, drizzle as much sauce as possible on top of the morels in each croissant, then serve immediately.