Pan-fried morel mushrooms drying on a paper towel.
April 10, 2015
By Raschell Rule
Print Recipe
Yield: Approximately 1 pound Total time: 45 minutes
Ingredients :
Salt water Fresh morels that have been cleaned and are wet 1 or 2 eggs (depending how many you have to cook) 1/4 cup water Dash garlic powder Dash onion powder 4 to 6 tablespoons of butter 2 resealable bags with 1 cup flour in each one Salt and pepper, to taste Directions :
Add 1 cup flour to bag #1. Add 1 cup flour, garlic, and onion powder to bag #2. Set both bags aside. Cut off the flared ends of the morels that are covered with dirt. 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. Slice the mushrooms vertically. Note: Some of you may not want to slice the mushrooms, but I like them that way. It's totally up to you. While the morels are still wet, place them in flour bag #1 and shake to cover completely. Dip these morels in the egg wash and shake in flour bag #2. Place on a piece of foil and let dry for 15 minutes so the coating doesn't fall off. Fry them until golden brown on one side, flip and repeat. Season with salt and pepper when done. For more morel mushroom recipes, visit: MissHomemade.com
