Ingredients
- 3 Tbsp butter
- 3 cups gray morel mushrooms, cut into slices less than 1 inch long
- ¼ cup thinly-sliced green onion tops
- ½ Tbsp dried parsley
- ¼ tsp nutmeg
- ¼ tsp pepper
- 1 tsp salt
- ½ cup dry white wine
- 2 cups whipping cream
- ½ tsp Dijon mustard
Procedure
- In a 12-inch non-stick skillet, heat the butter over medium-high heat until foaming.
- Add the morels and sauté, stirring occasionally, for 15–20 minutes until slightly crispy.
- Add the onion tops, parsley, nutmeg, pepper, and salt and cook for a few minutes
- Turn up the heat, add wine, and reduce to almost a glaze
- Turn heat to medium and add the cream and mustard. Reduce slightly over slow boil until thickened—about 10–12 minutes.
- Serve.
Notes, tips, and variations
- To make this a really grand dish, add 20–24 nice-sized boiled shrimp to the sauce before serving.