Simple Fried Morel Mushrooms Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 24, 2015
Perfect recipe for cleaning and frying fresh morels! Do NOT fry in butter unless you're willing to change the butter after every panful. Hot oil & fast frying to retain moisture! Bless the Morel Mushroom & eBay and Goog!e! Born & raised in IN, a Morel Mushroom state, we haven't lived in a Morel state for over 20 years. There are many states where they grow & there are two main kinds; Golds grow in IN, MI, WI, OH, PA, IL, and Blacks grow in ID, WA, OR. Golds from WI & Blacks from OR usually the most prolific. The tastes are similar. Like others have noticed, when using dried morels to flavor gravies, sauces, soups, pasta, etc, the black do pack a little more punch in flavor. It's personal preference. The word earthy is used most often, but you can't describe the complex flavor they add, not really. You can't grow these from any kind of kit. DO NOT waste the money! Like truffles they only grow wild for a short time. Thanks to enterprising folks who hunt them for a cash crop every year, you can find them on eBay & a few specialty online stores via Google, Start looking for them on eBay each week starting early/mid April & you'll find them up thru late May. Check sellers' feedbacks, how they pack & ship, and their guaranty policy.***Make sure the listing is NOT for fresh dried!*** Due to their very nature they are pricey but worth it! Youtube, Morelmasters.com & Wiki have the best info for hunting & handling. I'm off to clean, dry, freeze & fry my annual 6lbs! Yummy dinner! :)
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Cooking Level: Expert

Home Town: South Bend, Indiana, USA
Living In: Somerville, New Jersey, USA

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Photo by Soup Loving Nicole
Reviewed: May 10, 2015
This is how I have made them in the past and I should have stuck to this recipe. I thought I'd be smart and do half flour half cornmeal for a change. I should have stuck to all flour. Lesson learned! Until next Spring...
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Photo by Soup Loving Nicole

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA
Living In: West Fork, Arkansas, USA
Reviewed: Oct. 27, 2014
I use full fat butter. I find that it tastes even better than shortening.
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Cooking Level: Expert

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Reviewed: Jun. 28, 2013
Can't go wrong using this method.
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Reviewed: Jun. 10, 2012
We dip ours in egg first, then flour, but just dipping in flour is good, too. It's hard to do it wrong! This recipe is sure making me want some!
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Cooking Level: Expert

Home Town: Fenton, Missouri, USA

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Reviewed: Apr. 1, 2012
Morels are so packed with flavor, they don't need a bunch of help otherwise. This is the way we always fix them, (except slight difference) I deep fry in 350 oil. Some people I know dips them in beaten egg and fine cracker crumbs. I have fried in butter, but I like the results with oil. Could always drizzle a bit of melted butter over them after frying, if desired. The most I've ever found is enough to fill a grocery sack. If you've found some I'm jealous.
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