Morel Mushroom Sauce
Morel mushroom sauce is a rich cream sauce built on morels that are browned until their edges crisp. Cooking the mushrooms for a full 15 to 20 minutes in butter drives off their moisture and concentrates their earthy flavor before anything else goes in. A little nutmeg and Dijon mustard sharpen the white wine and cream base. Spoon it over meat or add boiled shrimp to turn it into a main.
Instructions
Heat the butter in a 12-inch non-stick skillet over medium-high heat until it foams.
Add the sliced morels and sauté, stirring now and then, for 15 to 20 minutes, until they turn slightly crispy.
Stir in the green onion tops, parsley, nutmeg, pepper and salt, and cook for a few minutes more.
Turn up the heat, pour in the wine, and let it boil down until only a glaze is left on the pan.
Return the heat to medium and add the cream and mustard. Keep it at a slow boil for about 10 to 12 minutes, until the sauce has thickened slightly.
Serve the sauce hot. For a grander dish, stir 20 to 24 nice-sized boiled shrimp into the sauce just before serving.
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