Ingredients
Everything you'll need to make this recipe
1
3 Tbsp butter
2
3 cups gray morel mushrooms, cut into slices less than 1 inch long
3
¼ cup thinly-sliced green onion tops
4
½ Tbsp dried parsley
5
¼ tsp nutmeg
6
¼ tsp pepper
7
1 tsp salt
8
½ cup dry white wine
9
2 cups whipping cream
10
½ tsp Dijon mustard
Instructions
Step-by-step guide to making this recipe
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.
15–20 minutes
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.
10–12 minutes
6
Serve.
Notes
- •To make this a really grand dish, add 20–24 nice-sized boiled shrimp to the sauce before serving.