Yes. Finally. Spring is here. Red Buds are blooming, the crickets are chirping and the morel mushrooms are popping up like crazy. After going a few years without any I was lucky enough to grab me some. If you have never tried or don’t know much about the odd little morel mushroom you can learn all you need to know here on The Great Morel. I personally like to batter and pan fry these guys. Its a good thing they only show up for a short while during the year or my fitness plan and diet would be in major trouble.Here’s my process for a crunchy breading that actually stays put!
First you will brine your morels in a cool salt water bath using water and salt. Your brine should be as salty as the ocean to properly do its job and you will need to let them soak for 30 minutes. Don’t be squeamish if this is your first time prepping morels, there will be little critters emerging from your mushrooms. This totally natural, the brine brings them out and with a quick rinse you will have nothing to worry about.
Mix your egg and milk in a bowl.
Mix your flour and spices in a bowl.
Melt your butter (or frying oil of choice) in a pan on Med/Low heat.
Now you will begin by dipping your morels in the egg and milk mix and then rolling in your flour. I like to repeat this process a second time to create a nice crispy batter.
Fry the morels slowly to ensure they get the proper steam to develop that lovely flavor and keep the stomach woes at bay. I like to aim for at least 6 mins each side. If your oil gets too hot remove the pan from your broiler and reduce the heat placing the pan back on the broiler once desired temperature is reached. Salt to taste and enjoy natures bounty!!!
This recipe is courtesy of Tiffany who won the 2017 Recipe of the Month Contest.