Morel Mushroom Sauce

Name: Morel Mushroom Sauce
Yield: 4 servings
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

serves 4

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

Steps

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.

More recipes with butter, mushrooms, green onions, parsley, nutmeg, wine, cream or mustard

Adapted from “Morel Mushroom Sauce” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.