By Andrea Haas, Huntress View Founder
After a couple years of failed attempts, this year I was finally able to find some Morel Mushrooms! My husband and I found about 24 total this morning, just enough to fry up & have as a side for lunch or dinner. To say they were delicious is an understatement! There are a lot of morel recipes out there, but I wanted to share this simple recipe that we tried today & loved. -Andrea Haas
- About 10 morel mushrooms
- 1 egg
- 1/3 cup milk
- 1 sleeve of saltine crackers
- salt & pepper to taste
Heat up some canola oil in a pan on medium heat. While the oil is heating prepare the mushrooms.
When you first bring the mushrooms home, soak them in salt water for about 10 minutes. This will wash away the dirt and draw out any bugs that may be in the mushrooms. Pat dry with a paper towel.
Cut the mushrooms in half lengthwise.
Whisk the egg & milk together in a small bowl.
In a Ziploc baggie, crush a package of saltine crackers mixed with salt & pepper (can add as little or as much as you like). Put in a small bowl.
Dip a mushroom half in the egg/milk mixture & then coat in the crushed crackers. Place them in the hot oil & fry until they start to turn golden brown. Then flip then over to brown the other halves. It doesn't take long at all to cook the mushrooms so make sure you have a plate handy to set the mushrooms on once done.
We found that about 10 mushrooms were plenty for just my husband and myself. But if you wish to make more at one time just double the recipe.
If you have any extra mushrooms that you want to save & cook later you can store them in the freezer. To store them, place the mushrooms on a cookie sheet so they are not touching & place in the freezer. Once frozen, place the mushrooms in an airtight container. Next time you want to cook them they will be ready to go!