Fried and Thrive Morel Recipe

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.


  • 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


  • 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.

More Recipes

Coconut Oyster Mushrooms with Ginger and Scallions

Coconut Oyster Mushrooms with Ginger and Scallions

Ingredients: 1 in. piece ginger root, chopped fine 3 garlic cloves, chopped fine 1 can (13.5 oz.) coconut milk unsweetened 2 tsp. curry powder 1 tbs. soy sauce 12 oz. chopped oyster mushroom 1/2 cup mild chili peppers 2 scallions, chopped thin Method: Bring ginger,...

read more
Chanterelle Soup with Red Wine and Baguette

Chanterelle Soup with Red Wine and Baguette

Ingredients: 2 tbs. olive oil 2 tbs. butter 2 white onions, sliced 4 garlic cloves, minced 10 oz. chanterelles, cut into 1 in. pieces 4 cups beef stock 1 cup red wine 1 bunch thyme Fresh baguette Salt and pepper Method: Melt the butter and add garlic and onion in a...

read more
Lion’s Mane “Crab” Cakes

Lion’s Mane “Crab” Cakes

Ingredients: 2 lbs. fresh lions mane mushroom 1 egg 1 cup bread crumbs 1 medium sweet onion diced 1/4 cup mayonnaise 1 tbs. Worcestershire sauce 1 tsp. old bay seasoning 1 tbs. Dijon mustard salt and pepper to taste 2 tbs. olive oil fresh lemon (optional) Method:...

read more