1 pound morels, sliced lengthwise
3 tablespoons butter
2 green onions, chopped
½ cup white wine
Salt to taste
Melt the butter in a skillet and add the morel mushrooms and green onions. Cook until the morels are slightly browned.
With a slotted spoon, remove the morels and as many onion pieces as you can easily get to a plate. Leave any remaining butter, and don't worry about getting every last onion piece.
Add the white wine and salt. Boil the liquid until is had evaporated to the consistency of syrup. Watch this carefully to get the right texture.
Add the morels and green onions back to the skillet and briefly mix everything together. Remove from the heat and serve over chicken, beef, vegetables, rice, pasta or anything.