Pati's Best Morel Recipe
Courtesy of PTO - (Added March 2010)
Here is my DELICIOUS user-friendly recipe...
Get plenty of rest to be ready to hunt for more the next day!!
skillet (cast iron preferred)
2 mixing bowls
shallow pan or casserole bowl
Lightly wash and slice mushrooms lengthwise in half. Pre-soak in Salted water. (Preferably overnight). This helps to neutralize the acid…to avoid "digestive" issues.
Preheat app 1/3" of cooking oil in a 10" cast iron skillet over medium high heat.
Prepare paper towels to drain excess oil from cooked mushrooms.
Rinse & Drain mushrooms well in a large colander.
Empty (2) inner packages of Saltine crackers into a 1-Gallon Ziploc Bag. Crush with a rolling pin to a fine crumbly consistency.
Add 1 C Flour, 1/2 Tbsp Lowry's seasoning salt, and 1 tsp each of Pepper and Paprika. Shake together and place in a shallow pan or casserole bowl.
In a small bowl, whip 3 eggs.
Add approximately 1/3 C water, 1/2 tsp of Lawry's & Pepper and mix well.
With one hand, dip mushrooms into egg-wash, allowing excess to drip off. Toss into cracker mix.
With other hand, immediately toss more cracker mix on top to cover entire mushroom. Shake off excess to avoid scorching in pan.
Place into heated oil…split-side down. Continue until pan is full.
Cook until lightly golden. Turn over w/tongs and cook other side until golden brown. Flip them back over for a bit to allow excess oil from underside to drain better.
Place onto paper towels…split side down. May salt lightly, but NOT necessary. Don't want to bury the mushroom flavor…Good idea to taste-test first.
Continue until all mushrooms are cooked…May need to fend off eager consumers.
Get plenty of rest to be ready to hunt for more the next day!! Bon Appettit!
classic morel recipe