NO PHOTO
Ingredients
ServingsOriginal: Serves 4
- butter3 tbsp
- gray morel mushrooms, cut into slices less than 1 inch long3 cup
- green onion tops, thinly sliced, green tops only1/4 cup
- dried parsley, dried1/2 tbsp
- nutmeg1/4 tsp
- pepper1/4 tsp
- salt1 tsp
- dry white wine, dry1/2 cup
- whipping cream2 cup
- Dijon mustard1/2 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 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.
Region evidence: no stated origin (basic dish)
