Morel mushroom season is approaching... how do you like to cook them?



I always slice them in half lengthwise and soak in salt water prior to cooking, then dust them in flour and pan-fry 'til golden brown. The key (in my opinion) to a perfectly fried morel is how much flour you let stick to them and waiting 'til the oil is hot before frying. I don't like thick breading on mushrooms and my goal is a balance between being crunchy on the outside yet meaty in the center.

The other way I do on occasion is saute them in red wine and butter and serve over steaks with the reduced sauce.



We dehydrate about half of the shrooms we pick for taking along on camping trips.

Soaked in salt water and drained.

A touch of salt and garlic powder.

Dredge in flour.

Submerge in an egg and buttermilk wash.

Dredge in flour again.

Deep fry.

I keep it simple butter,garlic,a little salt and pepper and a hot pan. one of the great pleasures in life.