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Morel Mushroom Sauce

Courtesy of Jim Baymiller, Memphis TN.
Sautee in a few tablespoons hot butter ’til done: 4 each of: Boneless chicken breasts, butterflied or Walleye filet, Pheasant breast or Veal cutlets, pounded thin. Keep warm and ladle sauce over, using heated plates-BON APPETITE!!!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 4 people


  • 12" non-stick skillet
  • tongs
  • heated plates (not required)


  • 4 Boneless Chicken Breast substitute with butterflied walleye fish, pheasant breasts, or veal cutlets
  • 3 tbsp butter (no substitute)
  • 3 cups morels (sliced 1" long)
  • ½ tbs dried parsley
  • ¼ tsp pepper
  • ¼ cup green onion (thinly sliced)
  • ½ cup dry white wine
  • 2 cups whipping cream
  • 1 tsp Lawrey's salt
  • ½ tsp Dijon mustard



  • Chop morels into small slices not more than 1 inch long
    chop green onions into thin slices
    finely chop parsley if using fresh parsley


  • Chicken (or substitute)
    Sautee boneless chicken breasts in a few tablespoons hot butter ’til done. Keep warm until sauce is finished.
  • Sauce
    In a 12″ non-stick skillet, heat 3 Tbs. butter (no substitute) over med.-high heat until foaming.
    Add 3 Cups small gray morels - for larger morels cut into slices no more than 1″ long.
    Sautee, stirring occasionally, for 15-20 min. until slightly crispy.
    Add 1/4 C. thinly sliced green onion tops, 1/2 Tbs. dried parsley, 1/4 tsp. nutmeg, 1/4 tsp. pepper, 1 tsp. Lawrey’s salt, and cook for a few minutes.
    Turn heat to higher and add 1/2 C. dry white wine and reduce to almost a glaze.
    Turn heat to med. and add 2 C. whipping cream and 1/2 tsp. Dijon mustard.
    Reduce slightly over slow boil until thickened- about 10-12 min.
    Plate and serve sauce over chicken and enjoy!.


Recipe for 4 persons. To make these really grand dishes, add 20-24 nice-sized boiled shrimp to sauce before serving.