Best Fried Morel Mushrooms Done Right Recipes

FRIED MOREL MUSHROOMS

Steps:

• Slice large morels in half lengthwise and keep small ones whole. Drop the mushrooms into a bowl of cool water and shake them around a bit to let any debris fall out of the little nooks and crannies in them. Remove from the water and pat dry with paper towels.
• Put the flour and all the seasonings in a bowl. Whisk together the milk and eggs in another bowl.
• Pour enough oil, or lard or butter, into a large sauté pan to come up about 1/2 inch. You are shallow-frying your morels, like when you fry chicken. Heat this to at least 325°F and I prefer 350°F.
• As the oil is heating, dust the morels in the seasoned flour. When the oil is hot, dip enough morels to fit into your sauté pan -- in one layer without touching each other -- into the egg wash, then into the flour once more. Shake off the excess flour and fry. You want the morels to be fully cooked so fry them for at least 3 to 4 minutes per side, adjusting the heat so they don't burn. If your heat's at the right spot, it all should sound like frying bacon.
• When they're done, move the morels to a paper towel to drain. If you have a lot of morels to fry, put the paper towel in a baking sheet and set that in the oven set to "warm." Serve your morels with lemon wedges and lots of beer.

DEEP-FRIED MOREL MUSHROOMS

Steps:

• Place morels in a large bowl of warm salted water and leave to soak, about 30 minutes. Drain.
• Combine flour, cracker crumbs, paprika, black pepper, cayenne pepper, oregano, thyme, and cumin in a large resealable plastic bag to make breading mix.
• Whisk milk and egg together in a small bowl.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Dip mushrooms, a few at a time, into milk mixture. Toss in breading mix until coated; shake off excess.
• Fry breaded morels in the hot oil, working in batches, until dark brown and crispy, 2 to 3 minutes per side. Drain on paper towels.

FRIED MOREL MUSHROOMS

Steps:

• Clean the mushrooms carefully with a damp paper towel or a soft mushroom brush. Cut large mushrooms in half.
• Heat the oil in a large skillet over medium heat. While the oil is heating, beat the eggs and milk in a shallow bowl. Coat the mushrooms in the egg and milk mixture, then toss them in the cracker crumbs. Carefully place the coated mushrooms in the heated oil. The mushrooms will cook quickly. Cook the mushrooms until they are golden brown on the bottom, then flip them over to brown the other side.
• When the mushrooms are evenly browned, remove them from the pan to drain on a paper towel. Season with salt and pepper to taste.

SIMPLE FRIED MOREL MUSHROOMS

Steps:

• Place halved morel mushrooms in a large bowl; cover with cold, lightly salted water. Refrigerate mushrooms for about 5 minutes to loosen any dirt; pour off salted water, rinse, and repeat twice more. Crevices of the mushrooms may harbor tiny stones or even insects. Thoroughly rinse mushrooms a final time and allow to drain on paper towels.
• Place flour in a shallow bowl.
• Heat vegetable shortening in a large skillet until very hot.
• Roll mushrooms in flour and tap off excess; gently lay mushrooms in the hot shortening.
• Pan-fry until golden brown and flour coating is crisp, 5 to 8 minutes, turning often. Drain morels on paper towels, salt to taste, and enjoy your treasures!

FRIED MOREL MUSHROOMS

Steps:

• 1. Thoroughly wash and rinse the Morel mushrooms and soak in a cold water and salt bath for at least 1/2 hour prior to cooking (just enough water to cover).
• 2. Whisk egg and milk together in a medium sized bowl and add some salt and pepper, stir well.
• 3. Heat a skillet with around 1/2" of vegetable oil on medium high heat.
• 4. Place approximately 1 cup of flour in a medium sized bowl (depending on how many mushrooms you found, use more or less flour...if its less then I'm sorry about your luck). Lightly salt and pepper the flour and mix together.
• 5. Drain the soaking mushrooms well, then place a few at a time first in the egg mixture, then in the flour mixture and coat well.
• 6. The oil is ready when you drop a bit of mushroom in the pan and it sizzles to the top. Add your coated mushrooms to the pan and cook for around 2-3 minutes each side, until they are a light, crispy brown. Drain on a paper towel and serve with your favorite dipping sauces (see Holly's Horseradish Sauce and Kickin' Ketchup Horsey Sauce recipes below). Enjoy!
• 7. ****Holly's Horsey Sauce***** Add 1/4 cup of mayonnaise and 2 tsp of fresh horseradish to a small bowl and mix well. Recipe can be doubled or tripled, it makes a great dip for everything from roast beef to fried vegetables!
• 8. ****Holly's Kickin' Ketchup Horsey Sauce**** 1/2 Cup Ketchup, 1-2 tbs fresh horseradish (depending on how hot you like it), dash of Worcestershire sauce and a dash of salt & coarse ground pepper then mix well and enjoy!