We use bacon grease and butter to fry ours. I also use a flour, salt, pepper, red pepper, and garlic powder as the coating, lets the flavor of the morels come through more so then the crackers and is not as heavy. Thanks, was good for one time around.
I perfer to use peanut oil as it doesn't smoke and you can reuse the same skillet without starting over for a 2nd batch. Also I use the egg, then flour mixed with 1/2 fish fry mix. I just shake in a bag.
We love morrel mushrooms here in Washington state. The hard part is finding them. LOL For a nice change, I use dry breadcrumbs with Italian spices. Can be frozen after they are breaded and fried later. Yum!
This is how we've always made them, but use butter flavor shortening. LOVE this recipe!
I love these but never really knew how to prepare them before cooking them. I soaked for 24 hours in salt water, dipped in egg and then in a mixture of flour, garlic powder and salt and fried in vegetable oil and butter. My hubby and I loved them. Thanks for helping me out. I have plenty more in the freezer, breaded up and waitin on me to eat em up!
man, am i glad its mushroom season! it's far too short! this is how we usually do our mushrooms but i do a mix of butter and oil, i like the flavor of the butter but the oil allows it to be at a higher smoke point. this year my hubby wants to try the morels in panko....should be good!
Thank you so much for this recipe. We love the wild mushrooms here in Ky but we call them "Dry Land Fish". I have always fried them in oil and never really liked the taste. The always tasted like oil to me. But I tried using butter today and they are great. Only difference is I use flour instead of crackers. Thanks again for your recipe.