Old World Sourdough
Crispy Sauteed Morel Mushrooms
If you are lucky enough to have found these elusive delicacies, fry them up to a crispy golden brown and enjoy. There is nothing that compares to their rich nutty flavor and tender yet meaty texture.
Make sure they are thoroughly cooked before consuming, some people report an upset stomach from undercooked mushrooms.
Crispy Sauteed Morel Mushrooms
Prep Time:
20 minutes
Cook Time:
20 minutes
Serves:
4 people
Ingredients
Ingredients:
12 ounces to 1 pound fresh morels
Salt Water Bath:
Warm water
1 tablespoon kosher salt
Coating:
2 cups flour
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 egg (for thicker batter use 2 eggs)
1/2 cup milk
Butter or canola oil for frying
Creamy Horseradish sauce for dipping (or your favorite dipping sauce)
Preparation
Dissolve salt in warm water. Soak whole mushrooms in salt water bath for 3 hours (up to 12) in refrigerator.
Slice large morels in half lengthwise and keep small ones whole. Drop the mushrooms into a bowl of cool water and shake them around very gently to remove any last bit of dirt or little bugs that may have buried themselves in the crevices. 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 egg in another bowl. (For a thicker batter use 2 eggs)
Melt enough butter (or pour oil) in a large sauté pan to come up about 1/4 inch.
You will be coating the mushrooms in batches. Only coat enough to fit loosely in the frying pan at one time.
As the butter/oil is heating, dust the morels in the seasoned flour. When the oil is hot dip mushroom 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 at a low heat.
Continue with batches until all mushrooms are fried (adding more butter/oil as needed).
Serve your morels with lemon wedges and your favorite dipping sauce.
Notes:
Handling: Be very gentle when handling the mushrooms when picking, transport, cleaning and cooking. Because of their hollow interior, fresh morels are very fragile and may keep only for up to a week with proper storage.
Storage/Rentention: When it comes to how to store morel mushrooms, they should be placed in the refrigerator and kept loose with adequate ventilation to maximize shelf-life. If you are unable to use the fresh mushrooms within a week, you should explore using a dehydrator or oven drying them for future use.
Other use options: Pan fry with a mixture of butter and wine, make a cream sauce with butter, wine and cream to pour over them, add to your pasta, pizza or soup, pair them with aspargus for a delicious side dish or with a chicken and cream sauce for a tasty main dish. Your options are endless!
Calories: 311kcal | Carbohydrates: 55g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 85mg | Sodium: 1809mg | Potassium: 509mg | Fiber: 4g | Sugar: 2g | Vitamin A: 168IU | Calcium: 97mg | Iron: 14mg