I'm in agony right now. I live down south. In the middle of Florida. And its Morel season. I can taste them. Buttery. Kind of crunchy. But I'm in Florida. Central Florida. There are no fried morel mushrooms for me here. Button mushrooms, shiitakes even, but no morels *sad face*
The funny thing is that I used to hate them. Loved to look for them but you couldn't get me to eat a single one. They always smelled delicious to me as my Dad or Grandma fried them up. I just couldn't bring myself to eat a sandwich full. I finally grew to love the taste. They remind me of fried eggplant almost. But better because eggplants creep me out.
|See the Morel?|
|Find one yet?|
|See this...I have no clue what it is.|
|That's a lot of shrooms!|
Except I have none.
If you have some you could follow this recipe. I found it on Allrecipes.com and it looks just like the one I use. Send me some? Please?
Fried Morel Mushrooms
- 1 pound morel mushrooms
- 1/2 cup oil for frying
- 2 eggs
- 3/4 cup milk
- 1 (4 ounce) packet saltine crackers, finely crushed
- salt and black pepper to taste
- 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.