We have found morels once before, but this was the first time we have tried them.
Interesting Fact: In some places, morel mushroom are called “Dry Land Fish”.
Ingredients
- 1 pound fresh morel mushrooms
- 1 c all-purpose flour
- 1 c butter or vegetable shortening
- to taste salt
Servings: people
Instructions
- Cut mushroom in half legnthwise.
- Cover with cold, lightly salted water or beef broth.
- Soak mushrooms for 5-15 minutes to loosen any dirt; pour off salted water, rinse, and repeat twice more.
- Thoroughly rinse mushrooms a final time and allow to drain on paper towels.
- Place flour in a shallow bowl.
- Can squeeze to remove excess water.
- Heat butter in skillet until very hot.
- Roll mushrooms in flour and tap off excess; lay mushrooms hollow stem down in butter.
- Pan-fry until golden brown and flour coating is crisp, 5 to 8 minutes, turning occasionally.
- Drain morels on paper towels then salt to taste.
Recipe Notes
Remember:
- Be sure you know positively they are morels (learn with someone who knows)
- They have a “deeply pitted” or “honeycomb like” cap
- Hollow centers
- The cap and the stem connecting as one at the base.
- The stalk is typically quite thick and smooth.
- Always cook morels before eating.
- Before cooking, clean them well.
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