Here is a tip you might try.I recently saw a recipe that won the best fish & chips in Great Britain. The secret was using half rice flour and half wheat flour. They made the batter using beer/vodka along with baking soda. Scientifically speaking, I guess the alcohol dissolves the "sticky" gluten in wheat flour, and rice flour doesn't have much gluten to begin with. It was more of a tempura style crunchy.Anyway, I tried dusting my morels with rice flour, and then frying in butter. Seemed to be much crisper without having to cook them too long.
Anyway, I tried dusting my morels with rice flour, and then frying in butter. Seemed to be much crisper without having to cook them too long.
Also, one of my friends said that when he is pining for morels in the winter, he just uses Portobellas. Actually pretty good if you cut them in 1/4" strips and fry them the same way as morels. I added some nut flour made in the coffee grinder for that "woody, nutty" taste that is unique to morels. Not a bad substitute.