Morel Mushroom Sauce

Serves 4

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Milk, Mustard. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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

Method

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.