Courtesy of renowned Ohio morel hunters, Dave and Dan Wood
This recipe has been the Wood family favorite for many years. It is probably known as one of the more traditional morel recipe for many morel hunters. You can substitute the crackers with flour if so desired.
1big haul of fresh morel mushroomsrinsed, halved and/or quartered
2lbsreal butter or margarine
1box saltine crackers(salted or unsalted crackers or use flower)
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!
Note: add more butter as needed when frying, and be careful not to over heat the butter. Also, you may want to use unsalted crackers and unsalted butter, and season to taste after they are cooked.