4ozFresh Morel Mushroomssmall to medium sized. Large morels should be dehydrated or cooked as-is
¼ cup cooking oil I use a 50/50 blend of oil like grapeseed or canola and salted butter since using only butter can burn.
Morel Mushroom Breading
1.5cupsAll Purpose Flour
1 teaspoon fresh ground black pepper
1Tablespoon onion powder (optional)
1teaspoon garlic powder (optional)
2teaspoons fine salt or grind kosher salt in a spice grinder
4large Eggs
2Tablespoonsheavy cream, or half and half milk is ok in a pinch
Instructions
Clean the morels
Wash the morels quickly or swish them in cold water to clean, then allow to drain on towels until needed. Very clean morels may not need to be washed.
Beat the eggs and cream in a bowl big enough to accommodate the morels. Add the morels to the egg mixture and toss to coat. Allow them to sit in the egg mixture while you prepare the flour and get ready to cook.
Mix the flour, garlic powder, onion powder, pepper, and salt in a large bowl big enough that you can toss the morels around.
Cooking
Meanwhile, heat the oil in a pan
Put the morels in the flour and toss them around really well until coated. Remove them one by one, tapping gently to remove excess flour, then put them into the frying pan.
Cook on medium high-heat until the morels are golden brown and crisp on both sides. If the coating soaks up to much oil and the pan gets dry, put some more oil in.
Cook thoroughly
Make sure to thoroughly cook your morels. They should take a good 8-10 minutes for a batch this size. Take your time and don't burn them.
When the morels are golden brown, remove them from the pan and drain on a paper towel lined tray. Season with a pinch of salt.
Allow the mushrooms to cool for a couple minutes, then eat. Some people like lemon wedges with them. Keep the cold beer handy.
Video
Notes
Extra crispy crust If you want a thicker crispier crust, put the morels in the seasoned flour, then the egg, then flour again before frying.