Serve this sauce with Hot-Smoked Salmon Steaks. Cremini or chanterelle mushrooms can be substituted for morels, or you may use a combination of the two for a delicious variation.
Melt 1/4 cup butter in a large skillet over medium heat. Add onions and garlic; saute until onions are soft and translucent, about 10 minutes. Transfer to a bowl, and set aside.
In the same skillet, melt 1/2 cup butter over medium heat. Add morels, and season with salt and pepper. Saute until morels are soft and their released juices have reduced so they just cover bottom of pan, about 20 minutes.
Return onion mixture to skillet. Add wine, and cook until it has reduced by half, about 7 minutes. Add chicken stock and cream; cook, stirring occasionally, until liquid is bubbling and starts to thicken, 18 to 20 minutes. Season with salt and pepper. Remove from heat, and stir in dill just before serving.
Be sure to brush all grit from the spongy caps before using. If necessary, soak them briefly in cold water, and drain on paper towels.