Cookbook:Morel Mushroom Sauce

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

 * 1) In a 12-inch non-stick skillet, heat the butter over medium-high heat until foaming.
 * 2) Add the morels and sauté, stirring occasionally, for 15–20 minutes until slightly crispy.
 * 3) Add the onion tops, parsley, nutmeg, pepper, and salt and cook for a few minutes
 * 4) Turn up the heat, add wine, and reduce to almost a glaze
 * 5) Turn heat to medium and add the cream and mustard. Reduce slightly over slow boil until thickened—about 10–12 minutes.
 * 6) Serve.

Notes, tips, and variations

 * To make this a really grand dish, add 20–24 nice-sized boiled shrimp to the sauce before serving.