Fried Morels (Fried Wild Mushrooms)
7
People talking
This could be a main dish, side dish, or just a snack. The best part of this is actually going out into the timber/woods to look for the mushrooms (which is somewhat relaxing), or you can find someone who has done all the leg work and pay them (2003 going price) $25 per pound. These are very popular and somewhat of a delicacy around these parts (midwest), since they can only be enjoyed once a year when the mushrooms are in season (late April/early May). These are VERY rich, and can cause unwanted "side effects" if you eat to many!! Once you eat them, you will know your limit. I put no amounts for the ingredients because you never know how many you will find, and you must adjust the recipe for the amount of mushrooms you have!! ENJOY!!
- Ready In:
- 48hrs 12mins
- Yields:
- Units:
7
People talking
ingredients
- wild mushroom (the cone shaped mushrooms)
- butter (for frying, MUST be fried in butter, I like to use Land O Lakes for this)
- cracker (any saltine cracker)
- egg
- salt
- water
directions
- This is for the avid mushroom hunter!
- You must prepare the mushrooms first by washing them gently under cold water, slicing them lenghtwise into strips (the bigger the mushroom, the more slices you can get), then soak them overnight in salt water in the refrigerator.
- When you are ready to fry'em up: beat eggs in one bowl.
- crush crackers in another bowl.
- dip sliced mushrooms into egg.
- then dip into crackers.
- if you wish, you can"double dip" by putting them back into egg and roll in crackers agian.
- put them into the heated pan with butter already melted.
- fry mushrooms until"crust" is golden brown or slightly darker, mushrooms must be turned to evenly cook both sides.
- put on paper towl to drain and ENJOY!
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RECIPE MADE WITH LOVE BY
@angela hollander
Contributor
@angela hollander
Contributor
"This could be a main dish, side dish, or just a snack. The best part of this is actually going out into the timber/woods to look for the mushrooms (which is somewhat relaxing), or you can find someone who has done all the leg work and pay them (2003 going price) $25 per pound. These are very popular and somewhat of a delicacy around these parts (midwest), since they can only be enjoyed once a year when the mushrooms are in season (late April/early May). These are VERY rich, and can cause unwanted "side effects" if you eat to many!! Once you eat them, you will know your limit. I put no amounts for the ingredients because you never know how many you will find, and you must adjust the recipe for the amount of mushrooms you have!! ENJOY!!"
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This is how we've always made them, but use butter flavor shortening. LOVE this recipe!Reply
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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!Reply
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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!Reply
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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.Reply
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