• 2 tbsp butter

• 1 tbsp parsley, chopped

• 1/2 clove garlic, finely chopped

• 1 small onion, chopped

• 1 tbsp flour

• 1 cup vegetable or chicken broth

• 1/8 teaspoon nutmeg

• 3/4 pound morels, thinly sliced

• 1/4 cup dry sherry

In a saucepan heat one tablespoon of butter. Add parsley, garlic and onion. Cook over medium heat three minutes. Stir in flour. Gradually add broth, stirring constantly. Add nutmeg. In a skillet heat the remaining butter. Add morels and saute five minutes. Combine with the sauce and simmer fifteen minutes. Add wine and bring to a boil. Serve with salmon, roast meats or poultry.