Cookbook:Morel Mushroom Sauce

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• 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

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.

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