Ingredients
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Procedure
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- 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.
Notes, tips, and variations
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- To make this a really grand dish, add 20–24 nice-sized boiled shrimp to the sauce before serving.