One of the most classic, delicious ways to serve morel mushrooms, inspired by the way my grandmother used to make them.
Course: Appetizer, Snack
Keyword: Fried Morels, morel mushrooms
1.5cupsAll Purpose Flour
1 teaspoon fresh ground black pepper
1Tablespondried ground ramp leaves or 2 teaspoons onion powder (optional)
2teaspoons fine salt or grind kosher salt in a spice grinder
2TablespoonsHalf and half, cream or milk
4ozFresh Morel Mushroomssmall to medium sized
3 oz(1/4 cup plus 1 tablespoon) cooking fat* 50/50 blend of oil and salted butter, or use lard or cooking oil. Using only butter can burn.
Mix the flour, dried ramp leaves if using, pepper, and salt.
Wash the morels quickly or swish them in cold water to clean, then allow to drain on towels.
Toss the morels in flour, then toss them in egg beaten in a little milk, as for scrambled eggs.
Meanwhile, heat the pan with the cooking fat.
Put the morels back in the flour, tap off the excess gently then put them straight into the frying pan.
Cook until the flour coating is golden brown, if the coating soaks up to much oil and the pan gets dry, put some more oil in. Make sure to thoroughly cook your morels. They should take a good 8-10 minutes for a batch this size.
When the morels are golden brown, remove them from the pan and drain off the fat on paper towels, seasoning with the nicest, flaked salt/kosher salt you can find. Cool for a moment, then eat. Keep the cold beer handy.
Do not confuse this recipe with "battered morels" which would be another thing entirely, as battering means to fry with a wet method.