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Easy Butter-Fried Morel Recipe

Morel mushrooms are a ball to find and fried morels are my favorite.

Easy Butter-Fried Morel Recipe
Morel season begins as early as the beginning of March (sometimes even late February) in Texas and the Gulf states, and in May in Canada (where the season sometimes doesn't end until well into June).  (Jeff Phillips photo)
Print Recipe

Yield: Approximately 1 pound
Total time: 45 minutes


  • Salt water
  • Fresh and clean morels, cut in half the long way
  • 4 to 6 tablespoons butter
  • 1 cup flour in a resealable bag
  • Salt and pepper, to taste


  1. Cut off the flared ends of the morels that are covered with dirt.
  2. Rinse the morels well to get off any excess dirt and place them in a large bowl of salted water to soak. Let them soak for 20 to 30 minutes. Don't do it any longer than that. The salt water will also bring the bugs out of the mushrooms. Drain and let them dry. 
  3. Slice the mushrooms vertically to fry.
  4. Get your butter in a heavy skillet and place on medium-high heat.
  5. After rinsing the salt water off the morels, just place a few in the bag and shake to completely coat.
  6. Place in the hot skillet and fry until golden brown. Turn over and repeat.
  7. You may season them with salt and pepper after they are cooked.
  8. Drain fried morels on a paper towel and eat immediately.

For more morel mushroom recipes, visit:

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