Recipe by Chef Curt
Every spring the morel mushrooms pop out in woods of the midwest seemingly overnight. Half the fun is finding them, but once you have a batch, the real fun is eating them. I'm a morel purist and the best way to eat them is to flour them and fry them. Adding them to anything else just dilutes the flavor that is the morel mushroom delicacy.
- 1 lb wild morel
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon fine ground black pepper
- 1 teaspoon garlic powder
Directions See How It's Made
- If your mushrooms are wild found - then they should be cleaned and soaked in salt water overnight to make sure there isn't anything else in them. Should you have to buy them from a vendor then just rinse and drain them.
- Mix the seasonings into the flour and set up a suitable work area for frying - mushrooms on one side, flour in the middle and an empty plate to set them on next to the skillet.
- Add vegetable oil to a skillet 1/4 inch deep and turn on medium high to preheat while you flour.
- Hand dip each mushroom half into the flour and set on the empty plate.
- Once they are all floured and the oil is hot, carefully add to the skillet one at a time and fry for 4 or 5 minutes on each side unit golden brown.
- Remove from the skillet and set on a clean plate to drain and cool and enjoy. The only way I know to describe a fresh fried morel is that it tastes like a little bit of heaven.
- If you do go out in the woods to find your morels - make sure you know exactly what you are looking for or consult an expert first.