Fried morels can be prepared in several different ways. I prefer this method, its simple and preserves the yummy taste of the morel. Cook morels 6 minutes, because undercooked morel mushrooms can give some people an upset stomach. Enjoy the morel mouth magic. Serves 4.
Ingredients:
- 12 ounces to 1pound fresh morels
- 2 cups flour
- 2 tablespoon salt (1 ea for soaking and flavoring)
- 2 teaspoons ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Progresso breadcrumbs
- 2 eggs
- 1/2 cup milk
- Butter or oil for frying
Instructions:
- Slice large morels in half lengthwise and keep small ones whole. Drop the mushrooms into a bowl of cool water with a tablespoon of salt and shake them around a bit to let any debris fall out of the little nooks and crannies in them. Remove from the water and pat dry with paper towels.
- Put the flour and all the seasonings in a bowl. Whisk together the milk and eggs in a separate bowl.
- Pour enough oil or butter, into a large sauté pan about 1/4 inch deep. You are shallow frying your morels, like when you fry chicken. Heat should be on medium high heat.
- As the oil or butter is heating, dust the morels in the seasoned flour then into the egg/milk wash, then into the flour once more. Shake off the excess flour and fry. When the oil is hot, dip enough morels to fit into your sauté pan — in one layer without touching each other — You want the morels to be fully cooked so fry them for at least 3 to 4 minutes per side, adjusting the heat so they don’t burn. If your heat’s at the right spot, it all should sound like frying bacon.
- When they’re done, move the morels to a paper towel to drain. If you have a lot of morels to fry, put the paper towel in a baking sheet and set that in the oven set to “warm.” Eat alone or serve on a cracker with a cold beer.
