Reviewed: Apr. 30, 2012

I just got my second batch of morels for the year today! Rather than salt water, I soak mine in hot tap water for 10-20 seconds. It kicks the bugs right out. I then soak in cold water for a few minutes. While still wet I slice in half lengthwise and toss into a ziploc with whole wheat flour and fresh ground black pepper. I knock off any extra flour before frying. I think the egg overpowered mushroom to much. I fry in just a little olive oil, but thanks to the reviews I will try butter tomorrow.

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Reviewer:

firefly

Cooking Level: Intermediate

Living In: Liberty Center, Ohio, USA

Reviewed: Apr. 19, 2012

My family has fixed Morels for many years. Grandmother ALWAYS HALVED REMOVED ANY RED, BLACK, OR WHITE DISCOLORATIONS, THEN RINSED IN COLD WATER TO REMOVE DIRT THEN, PUT THEM IN COLD SALT WATER IN SEALED TUB IN THE FRIG OVER NIGHT! This is very important to draw out any very tiny critters living in them! Drain salt water from them and place Morel halves in a colander in your sink, Rinse with your sink sprayer cold water a couple of times. Place on paper towels to drain excess water off of them. They Are AWESOME AND SOOO RICH! Do not eat too many at once or U may get sick.

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Reviewer:

marybethblus

Reviewed: Jun. 16, 2011

I've made them with butter or oil, butter is better, but the oil isn't bad. Rather than crackers, we use Italian or Garlic bread crumbs. Fry crispy for best results!

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Reviewer:

Kikona

Reviewed: May 11, 2010

The recipe as stated has some issues. First, you must soak these mushrooms in salt water. Even after doing that I still had some critters that were holding tight. They are not like button mushrooms that soak up water, brushing won't work with these. I used the spray nozzle on faucet to really get them and sand out. Drained well. Next, like all the others you must use butter with morels. I know, it killed me to use 3-4 sticks to fry these - my heart was cringing! Thank the Lord they only grow in the spring and we enjoy them only once. I use saltines for fish frying, but I had Bisquick (which I don't normally use) so I thought I'd try that. I found after trying both methods (first dipping in milk/egg and then mix and then combining all together like a batter) I liked how they turned out with the batter instead. Then the mix doesn't clump on the morels and is more evenly coated. Add the seasoning along with a little garlic salt to the baking mix.

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Reviewer:

blossom

Cooking Level: Expert

Home Town: Eau Claire, Wisconsin, USA

Living In: Sarona, Wisconsin, USA

Reviewed: May 5, 2010

Good recipe but butter a must! I use pancake batter to coat, adds to the great morel flavor. No egg mixture. My husband likes them cooked longer, almost crispy like chips. I like them fried golden and meaty, seem to have more flavor when not overcooked. Still the greatest side dish and snack!

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Reviewer:

cgp500

Reviewed: Apr. 7, 2010

Good recipe, crispy & tasty. However, I still prefer just shaking them gently in a bag with flour and a little salt & pepper, then frying them in bacon grease. Yummm

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Reviewer:

BYIG

Reviewed: May 13, 2009

my mom use to make them for me, now i can make them for my family, thank you alot for this recipe.

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Reviewer:

beloved

Reviewed: May 12, 2009

Interesting. Now, I was always led to believe that cooking morels in anything but butter is a bit sacrilegious. However, I was curious. I fried a few in oil and after trying them, fried the rest in butter. I won't try frying them in oil again. Butter + Morels = Heaven. I also made some morels the usual way I prepare them for my fiance (egg and flour), but he admitted that this breading was pretty tasty. So, 4 stars because the breading was tasty. Bottom line: replace the oil with butter! Thanks :)

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Reviewer:

CookinBug

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Home Town: Ithaca, Michigan, USA

Reviewed: Nov. 15, 2008

I'm a native Missourian, so morels are an annual treat, but this was the first year I had undertaken cooking them myself. This recipe is PERFECT, just like the morels my grandmother used to fry!

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Reviewer:

Chassica

Cooking Level: Intermediate

Living In: Springfield, Missouri, USA

Reviewed: Oct. 3, 2008

I too was raised on Morels here in Iowa. I am 69 and have honed my methods. I agree, you need to soak in brine just long enough to kill all of the bugs that also love Morels. I quit using cracker crumbs years ago and now use Bisquick. My yearly gorge of all the morels my son-in-law can provide is also fried in butter. Also, morels are delicious when sauteed with rib eyes and/or chicken breasts with a touch of garlic. DELICIOUS!

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