Finely chop half of the Morels and slice the remaining, keeping them separate. Heat 4 teaspoons of oil in a medium skillet over medium heat and add the Ramps. Saute for about 1 minute.
Add the chopped mushrooms and sauté for about 5 minutes. Season the stuffing with salt and pepper to taste.
Heat 1 tablespoon of olive oil in a large skillet over medium to medium-high heat. Add 4 tablespoons of Ramps and sauté for about 3 minutes.
Add the sliced mushrooms and sauté for an additional 4 minutes.
Mix in the brandy and boil until very little liquid remains. This should take about 2 minutes. Add the wine and boil for approximately 3 minutes. Add the broth and the half-cup of water and allow to boil for about 5 minutes. Add the cream and simmer until thickened. This should take about 8 minutes.