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
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.