Classic Morel Recipes

• Mushroom Preparation – Wash and cut fresh mushrooms into quarters, slicing long way. Rinse the morels to rid of dirt and critters that may be in your morels. You can soak in large bowl of slightly salted water to remove and kill all those little pesky critters as well, but go easy on the salt and then leave soak in refrigerator for a couple of hours.

  Note: if you are not going to cook your shrooms within the next day two after picking them, make sure to drain the excess water and keep covered with damp paper towel and refrigerate. This prevents your mushrooms from getting soggy and mushy. Drain excess water and lay on cookie sheet.
• Preparing the Feast - Preheat skillet (cast iron preferred) and about 4 tablespoons of the butter over medium low heat. Crack eggs into large bowl and beat till blended well. Place a large amount of crackers into a zip lock bag and roll with a roller to finely crushed crumbs and place in large mixing bowl.
• Cooking - Place a hand full of cut and cleaned mushrooms into egg batter and coat real good. Individually cover mushrooms in cracker crumbs. Place in pre-heated skillet (cast iron preferred) and butter. Saute in butter for approx 5 minutes over medium heat turning as needed until golden in color.
• Serving Suggestions - You can eat’m as fast as the cook can cook them. The Wood family typically feasts with burgers and fresh vegee’s. Good company and shroom’n stories of the day’s hunt top off this great feast! It truly does not get any better than this!

Preperation

• Coat Morels in flour (either in gallon zip lock bag that has flour in it or using a plate covered in flour)
• Melt butter/margarine in frying pan over medium heat (don’t overheat it!!!!!)

Cooking

• Saute mushrooms (gently) in butter/margarine. Turning when needed.
• Remove from skillet and salt and pepper to taste.

  Eat.

Preparation

• First you will brine your morels in a cool salt water bath using water and salt. Your brine should be as salty as the ocean to properly do its job and you will need to let them soak for 30 minutes. Don’t be squeamish if this is your first time prepping morels, there will be little critters emerging from your mushrooms. This totally natural, the brine brings them out and with a quick rinse you will have nothing to worry about.
• Mix your egg and milk in a bowl.
• Mix your flour and spices in a bowl.
• Melt your butter (or frying oil of choice) in a pan on Med/Low heat.
• Now you will begin by dipping your morels in the egg and milk mix and then rolling in your flour. I like to repeat this process a second time to create a nice crispy batter.

Cooking

• Fry the morels slowly to ensure they get the proper steam to develop that lovely flavor and keep the stomach woes at bay. I like to aim for at least 6 mins each side. If your oil gets too hot remove the pan from your broiler and reduce the heat placing the pan back on the broiler once desired temperature is reached.

  Salt to taste and enjoy natures bounty!!!

• Anyway, I tried dusting my morels with rice flour, and then frying in butter. Seemed to be much crisper without having to cook them too long.

Preparation

• Chop morels into small slices not more than 1 inch long

  chop green onions into thin slices

  finely chop parsley if using fresh parsley

Cooking

• Chicken (or substitute)

  Sautee boneless chicken breasts in a few tablespoons hot butter ’til done. Keep warm until sauce is finished.
• Sauce

  In a 12″ non-stick skillet, heat 3 Tbs. butter (no substitute) over med.-high heat until foaming.

  Add 3 Cups small gray morels - for larger morels cut into slices no more than 1″ long.

  Sautee, stirring occasionally, for 15-20 min. until slightly crispy.

  Add 1/4 C. thinly sliced green onion tops, 1/2 Tbs. dried parsley, 1/4 tsp. nutmeg, 1/4 tsp. pepper, 1 tsp. Lawrey’s salt, and cook for a few minutes.

  Turn heat to higher and add 1/2 C. dry white wine and reduce to almost a glaze.

  Turn heat to med. and add 2 C. whipping cream and 1/2 tsp. Dijon mustard.

  Reduce slightly over slow boil until thickened- about 10-12 min.

  Plate and serve sauce over chicken and enjoy!.

• Over medium heat, gently sautè scallions and/or garlic with re-hydrated morels in a combination of oil and butter, until morels are lightly browned and have absorbed the butter and oil.

  Remove the morels and de-glaze pan with white wine.

  Reduce by half, then return morels with freshly chopped parsley.

  Simmer a few more minutes.

  Serve on toast with freshly ground pepper.

• Slice morels and throw them on the grill

  seasoned them with seasoning salt just a bit and cook them with your hamburgers.

• in iron skillet, melt as much butter as needed to cover morels

  season the morels with salt and pepper only

  optional - use seasoning salt if taste buds desire

  Sautee' the mushrooms, over medium heat, turning occasionally until desired doneness

  serve with grilled steaks

Preparation

• Whisk eggs in bowl until well mixed.
• Fill another bowl with the Corn Flake Crumbs.
• Add a pinch of salt if desired. (I prefer Kosher salt for more flavor, but use less.)

Cooking

• Dip morels into egg mixture

  Lightly coat both sides of morel with Kellogg's Corn Flake Crumbs.

  Fry in lots of butter and flip when light brown.

  Add more butter as necessary until done.

  Delicious!

Preperation

• Lightly wash and slice mushrooms lengthwise in half. Pre-soak in Salted water. (Preferably overnight). This helps to neutralize the acid…to avoid "digestive" issues.
• Preheat app 1/3" of cooking oil in a 10" cast iron skillet over medium high heat.
• Prepare paper towels to drain excess oil from cooked mushrooms.
• Rinse & Drain mushrooms well in a large colander.
• Empty (2) inner packages of Saltine crackers into a 1-Gallon Ziploc Bag. Crush with a rolling pin to a fine crumbly consistency.
• Add 1 C Flour, 1/2 Tbsp Lowry's seasoning salt, and 1 tsp each of Pepper and Paprika. Shake together and place in a shallow pan or casserole bowl.
• In a small bowl, whip 3 eggs.
• Add approximately 1/3 C water, 1/2 tsp of Lawry's & Pepper and mix well.
• With one hand, dip mushrooms into egg-wash, allowing excess to drip off. Toss into cracker mix.
• With other hand, immediately toss more cracker mix on top to cover entire mushroom. Shake off excess to avoid scorching in pan.

Cooking

• Place into heated oil…split-side down. Continue until pan is full.
• Cook until lightly golden. Turn over w/tongs and cook other side until golden brown. Flip them back over for a bit to allow excess oil from underside to drain better.
• Place onto paper towels…split side down. May salt lightly, but NOT necessary. Don't want to bury the mushroom flavor…Good idea to taste-test first.
• Continue until all mushrooms are cooked…May need to fend off eager consumers.

• Melt 1 stick of butter in a heavy skillet
• Use a rolling pin and crunch a bag of potato chips.
• Dip mushrooms in butter and roll in crunched potato chips.
• Fry till golden brown and top with a sprinkle of garlic salt.

Preparation

• Melt butter medium to high heat.
• Halve and wash the morels in cold water, use NO salt.
• Mix the crushed Ritz crackers and Parmesan cheese in a bowl (optional - add black pepper)
• Bathe them in the beaten egg, turning and making sure every nook and cranny is coated with egg.
• Slightly with black pepper (optional-mix the black pepper with the dredge mixture).
• Dredge through the cheese and cracker mixture until coated well.

Cooking

• Drop coated morels into the hot skillet with real unsalted butter
• Turn once and/or until golden brown
• Serve hot -Enjoy the bounty

Preperation

• Mix all dry ingredients in a shallow bowl. (bread crumbs, Parmesan cheese, salt and pepper)
• Warm healthy amount of butter in small frying pan.
• Beat egg and place in separate shallow bowl.

Cooking

• Dip shrooms in egg wash and dredge into breadcrumb mixture, immediately place into hot butter. Fry until crispy golden brown.
• remove from skillet and arrange shrooms on small cookie sheet, placing a 1/4 inch strip of cheddar in the middle of each one.
• Place into a preheated 375° degree oven for about 4-6 minutes, or until cheese melts.
• Remove, let cool, and enjoy.

Preparation

• One batch of Morels, halved, cleaned & soaked "a while" or overnight in salt water with a heavy plate weighing them down in the water, then rinsed well & drained at cooking time.
• In a wide shallow bowl: mix 1 Country Egg with 1/4 c. milk
• In a thick paper bag: add 2 c. cornmeal with 1 t. black pepper mixed in.
• In a deep well-seasoned cast-iron skillet, melt bacon grease 1" deep.

  Get it good and hot but not smoking.
• Now dip your mushrooms in the milk and egg mixture and let them soak a little while your grease is heating.
• Pick a handful out of the bowl and shake them a little to get off some of the liquid excess then drop them in the bag of cornmeal.
• Hold your hand on the bottom of the bag so  it doesn't break, and gently shake.
• Add more mushrooms, shaking gently after each addition.

Cooking

• When they are all coated very well, start laying them in a single layer in the hot skillet.
• Try to only turn them once, that way your coating stays on better.
• Don't salt, bacon grease is salty.
• When golden, drain on paper and serve.

Preparation

• Soak the morel mushrooms in milk to coat
• roll morels in a mixture of half flour/half cornmeal
• Salt/Pepper or use seasoning salt

Cooking

• Add to a hot skillet of olive or canola oil with minced garlic or shallots
• cook over medium-high heat until golden brown
• Serve

Preparation

• Clean and soak morels in salt water
• whip eggs

Cooking

• Dip morels in egg, completely coating the morel, then roll in whole wheat flour
• Right after putting morels in frying pan, sprinkle to your taste with Lemon and Pepper and/or a good garlic seasoning
• fry until golden brown on both sides
• Throw some on a couple slices of bread for one killer mushroom sandwich w/mayo if you like, or just eat with your dinner.
• Very good either way! Enjoy!