Deep Fried Morel Mushrooms Recipes

FRIED MOREL MUSHROOMS

Steps:

• Slice large morels in half lengthwise and keep small ones whole. Drop the mushrooms into a bowl of cool water and shake them around a bit to let any debris fall out of the little nooks and crannies in them. Remove from the water and pat dry with paper towels.
• Put the flour and all the seasonings in a bowl. Whisk together the milk and eggs in another bowl.
• Pour enough oil, or lard or butter, into a large sauté pan to come up about 1/2 inch. You are shallow-frying your morels, like when you fry chicken. Heat this to at least 325°F and I prefer 350°F.
• As the oil is heating, dust the morels in the seasoned flour. When the oil is hot, dip enough morels to fit into your sauté pan -- in one layer without touching each other -- into the egg wash, then into the flour once more. Shake off the excess flour and fry. You want the morels to be fully cooked so fry them for at least 3 to 4 minutes per side, adjusting the heat so they don't burn. If your heat's at the right spot, it all should sound like frying bacon.
• When they're done, move the morels to a paper towel to drain. If you have a lot of morels to fry, put the paper towel in a baking sheet and set that in the oven set to "warm." Serve your morels with lemon wedges and lots of beer.

SIMPLE FRIED MOREL MUSHROOMS

Steps:

• Place halved morel mushrooms in a large bowl; cover with cold, lightly salted water. Refrigerate mushrooms for about 5 minutes to loosen any dirt; pour off salted water, rinse, and repeat twice more. Crevices of the mushrooms may harbor tiny stones or even insects. Thoroughly rinse mushrooms a final time and allow to drain on paper towels.
• Place flour in a shallow bowl.
• Heat vegetable shortening in a large skillet until very hot.
• Roll mushrooms in flour and tap off excess; gently lay mushrooms in the hot shortening.
• Pan-fry until golden brown and flour coating is crisp, 5 to 8 minutes, turning often. Drain morels on paper towels, salt to taste, and enjoy your treasures!

DEEP-FRIED MOREL MUSHROOMS

Steps:

• Place morels in a large bowl of warm salted water and leave to soak, about 30 minutes. Drain.
• Combine flour, cracker crumbs, paprika, black pepper, cayenne pepper, oregano, thyme, and cumin in a large resealable plastic bag to make breading mix.
• Whisk milk and egg together in a small bowl.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Dip mushrooms, a few at a time, into milk mixture. Toss in breading mix until coated; shake off excess.
• Fry breaded morels in the hot oil, working in batches, until dark brown and crispy, 2 to 3 minutes per side. Drain on paper towels.

BEER BATTERED MUSHROOMS

Steps:

• Gently brush off any dirt from the mushrooms.
• Beat the egg well. Add black pepper, baking powder, oil, and seasoning salt and mix well.
• Pour in the beer and add the flour and mix thoroughly. Let it rest for about 5 minutes.
• Heat the oil to approximately 375 degrees F (190 C} in a deep fryer. Click for a deep fryer.
• Dip a few mushrooms into the batter, allow excess batter to drip off.
• Carefully add some mushrooms to the hot oil. Leave plenty of room, don't crowd the cooking process.
• Let cook, attended, until puffed and golden, about 5 minutes. Use a wooden spoon or tongs to turn them over half way through cooking.
• Immediately drain the mushrooms on paper towel.
• Repeat with all mushrooms, giving a few minutes in between batches to allow oil to reach proper temperature again.
• Serve warm with Ranch dressing, Thousand Island dressing, Blue Cheese dressing, or your favorite dipping sauce.

TOP 3 HEALTHY MOREL MUSHROOM DISHES

Steps:

• Heat a skillet over medium heat with very little canola oil or very little I Can't Believe It's Not Butter.
• Sprinkle a little Natures Seasoning to taste (and some cayenne pepper if you want a little kick).
• Drop on your Morel mushroom filets into the pan and flip often.
• Continue to cook for about 5 minutes or until golden brown.
• * One option is to rinse the Morel, dry it off and then dip it into some flour before sauteing them.

FRIED MUSHROOMS RECIPE

Steps:

• Combine flour and seasoned salt in large bowl or zip-top bag.
• Pour mushrooms into flour/salt mixture and stir or shake to coat.
• Heat oil in the pan over medium heat if pan frying. If deep frying, heat oil to 375.
• When oil is heated through (to test if oil is ready, sprinkle a pinch of flour in oil. If sizzles, it's ready.)
• Place mushrooms in oil, and fry for 2-3 minutes, (flipping if necessary) until they turn to a golden brown.
• If deep frying, fry for 2-3 minutes or until golden brown.
• Remove from oil and drain on a plate topped with paper towels to soak up excess oil.
• Serve warm!

PEGGI'S DEEP FRIED MOREL MUSHROOMS

Steps:

• 1. Cut morels in half lengthwise & place in warm salt water to soak. This not only cleans & removes bugs & sand, but reconstitutes any that have dried some.
• 2. Mix all dry ingredients in large ziplock bag. Set aside.
• 3. Mix egg & milk in another bowl.
• 4. Take mushrooms out of water a few at a time & dip in egg mix, then in dry mix.
• 5. Shake off excess & drop in deep fryer that the oil is heated to about 325°- 350° or high heat. Fry on one side until dark, then flip & finish frying the other side.
• 6. Note: If you have a batter pro bowl for breading, that's what I use.
• 7. Drain on paper towel. They should be crisp & stay crisp.
• 8. * I recommend adding a little more cayenne if you like the zip in it. I can't do real hot any more. It's great either way.

PAN FRIED MOREL MUSHROOMS

Steps:

• Fill a large bowl filled 3/4 of the way with warm (not hot) water and stir in 1 tablespoon fine salt (I used sea salt) until dissolved.
• Place the morels into the salt water mixture and press to submerge. Place 3 to 4 layers of paper towel over top and gently press until absorbed. This will keep the mushrooms submerged. Refrigerate for 2 to 12 hours or overnight. I like to agitate the mushrooms every once in a while.
• Pick mushrooms out of the water and place onto a cutting board. Trim the rough edges of the stems and cut in half.
• Fill another bowl with the same salt water solution and add the mushroom halves. Cover with paper towel and soak for another hour or so.
• Take the mushrooms out of the water and place onto a clean kitchen towel to drain a bit.
• In a large (gallon size) re-sealable bag, combine the flour, garlic and onion powder, salt and pepper. Add 5 to 6 mushrooms at a time, seal and gently toss to coat. Carefully shake off any excess flour and place onto a rimmed baking sheet, keep them from touching.
• Melt 1 stick of butter in a deep-sided, 10-inch skillet over medium heat. Once hot, place a portion of the morels, cut side facing down, into the hot butter. Cook 6 to 7 minutes (depending on their size) or until golden brown. Use a fork or small spatula to carefully turn the mushrooms, cooking for an additional 5 to 6 more minute. Transfer the fried morel to a paper towel lined plate and repeat this process with the remaining mushrooms, adding more butter as needed. Note that the remaining batches may take less time to fry up, so watch carefully.
• Dust with paprika before serving warm.