Morels in Sour Cream

3 TBs butter

2 TBs finely chopped green onions

1 Tsp brown or Dijon mustard

¼ cup white wine

3/4 cup sour cream

2 cups morels, washed, drained and chopped

Rinse morels briefly in tepid water, saving the spore-laden water to sprinkle back in the woods. Do not soak, as this dilutes the flavor. Chop into little wheels. Saute onions in butter until clear; add morels, mustard and wine and cook briefly over medium heat until mushrooms are tender (2-3 minutes). Add sour cream, stir and remove from heat. Serve immediately over pasta, rice, or meat such as chicken breast.

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