Fried Morels Fried Wild 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.

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.

FRIED MOREL MUSHROOMS

Steps:

• Clean the mushrooms carefully with a damp paper towel or a soft mushroom brush. Cut large mushrooms in half.
• Heat the oil in a large skillet over medium heat. While the oil is heating, beat the eggs and milk in a shallow bowl. Coat the mushrooms in the egg and milk mixture, then toss them in the cracker crumbs. Carefully place the coated mushrooms in the heated oil. The mushrooms will cook quickly. Cook the mushrooms until they are golden brown on the bottom, then flip them over to brown the other side.
• When the mushrooms are evenly browned, remove them from the pan to drain on a paper towel. Season with salt and pepper to taste.

FRIED MORELS (FRIED WILD MUSHROOMS)

Steps:

• This is for the avid mushroom hunter!
• You must prepare the mushrooms first by washing them gently under cold water, slicing them lenghtwise into strips (the bigger the mushroom, the more slices you can get), then soak them overnight in salt water in the refrigerator.
• When you are ready to fry'em up: beat eggs in one bowl.
• crush crackers in another bowl.
• dip sliced mushrooms into egg.
• then dip into crackers.
• if you wish, you can"double dip" by putting them back into egg and roll in crackers agian.
• put them into the heated pan with butter already melted.
• fry mushrooms until"crust" is golden brown or slightly darker, mushrooms must be turned to evenly cook both sides.
• put on paper towl to drain and ENJOY!

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!

HEAVENLY FRIED MOREL MUSHROOMS

Steps:

• 1. Clean the mushrooms carefully with a damp paper towel or a soft mushroom brush. Cut large mushrooms in half.
• 2. Heat the oil in a large skillet over medium heat. While the oil is heating, beat the eggs and milk in a shallow bowl. Coat the mushrooms in the egg and milk mixture, then toss them in the cracker crumbs. Carefully place the coated mushrooms in the heated oil. The mushrooms will cook quickly. Cook the mushrooms until they are golden brown on the bottom, then flip them over to brown the other side.
• 3. When the mushrooms are evenly browned, remove them from the pan to drain on a paper towel. Season with salt and pepper to taste.

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.