Morel Mushroom Sauce

• 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

Ingredients for 4 servings (915 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   In a 12-inch non-stick skillet, heat the butter over medium-high heat until foaming.

   Stovetop
2. 2

   Add the morels and sauté, stirring occasionally, for 15–20 minutes until slightly crispy.

3. 3

   Add the onion tops, parsley, nutmeg, pepper, and salt and cook for a few minutes

4. 4

   Turn up the heat, add wine, and reduce to almost a glaze

5. 5

   Turn heat to medium and add the cream and mustard. Reduce slightly over slow boil until thickened—about 10–12 minutes.

   Stovetop
6. 6

   Serve.