Hey Shroomr’s, I have a cabin in N. Mich. but don’t need to go there for morels. I have a small farm I live on here in SE Mich. (45 mi W/SW of Detroit). Have picked my 3rd grocery bag of them in two weeks, some 5 inches (after the stalk, that is the flower itself) and about 10 of them 3.5″ in dia. Don’t need the 5 hour drive to eat like a king, now I get them every year, but this year is big. I do go there for trout and Walleye, which are great with the big morels. A lovely young couple who help us here at the old place, are from Hungary, we made the morels like this last night.
whip eggs with salt /pepper. We ground up some paprika , dried from last year that we had grown from seeds they brought from Hungary. mMixed the paprika powder in ( this is the real stuff, so you have to be careful, very potent), picked some very young wild garlic from edge of pasture, fried just a little.
mixed the half cooked garlic pieces into the egg and paprika combo, dredged the morels in the mix, put the egg coated morels in a bag of plain white flour.
Popped about two dozen big ones sliced in half length wise into about 1-1/2 inches of Wesson Veg oil, and some extra virgin olive oil, very hot, not smoking,
cook 2-3 minutes max
we ate with fresh native rainbow we brought back frozen that I caught in Patagonia district of Chile in Feb. ( that is another story , talk about paradise). This was a Budapest Express morels/fish dinner