Nonna Rosas Fried Morels In Cornmeal Recipes

FRIED MOREL MUSHROOMS

Steps:

• Slice large morels in half lengthwise and keep small ones whole. Drop the mushrooms into a bowl of cool water and shake them around a bit to let any debris fall out of the little nooks and crannies in them. Remove from the water and pat dry with paper towels.
• Put the flour and all the seasonings in a bowl. Whisk together the milk and eggs in another bowl.
• Pour enough oil, or lard or butter, into a large sauté pan to come up about 1/2 inch. You are shallow-frying your morels, like when you fry chicken. Heat this to at least 325°F and I prefer 350°F.
• As the oil is heating, dust the morels in the seasoned flour. When the oil is hot, dip enough morels to fit into your sauté pan -- in one layer without touching each other -- into the egg wash, then into the flour once more. Shake off the excess flour and fry. You want the morels to be fully cooked so fry them for at least 3 to 4 minutes per side, adjusting the heat so they don't burn. If your heat's at the right spot, it all should sound like frying bacon.
• When they're done, move the morels to a paper towel to drain. If you have a lot of morels to fry, put the paper towel in a baking sheet and set that in the oven set to "warm." Serve your morels with lemon wedges and lots of beer.

FRIED MOREL MUSHROOMS

Steps:

• 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.

SIMPLE FRIED MOREL MUSHROOMS

Steps:

• Place halved morel mushrooms in a large bowl; cover with cold, lightly salted water. Refrigerate mushrooms for about 5 minutes to loosen any dirt; pour off salted water, rinse, and repeat twice more. Crevices of the mushrooms may harbor tiny stones or even insects. Thoroughly rinse mushrooms a final time and allow to drain on paper towels.
• Place flour in a shallow bowl.
• Heat vegetable shortening in a large skillet until very hot.
• Roll mushrooms in flour and tap off excess; gently lay mushrooms in the hot shortening.
• Pan-fry until golden brown and flour coating is crisp, 5 to 8 minutes, turning often. Drain morels on paper towels, salt to taste, and enjoy your treasures!

FRIED MOREL RECIPE

Steps:

• Slice large morels in half lengthwise and keep small ones whole. Drop the mushrooms into a bowl of cool water and shake them around a bit. Remove from the water and pat dry with paper towels.
• Put the flour and all the seasonings in a bowl. Whisk together the milk and eggs in another bowl.
• Pour enough oil, or lard or butter, into a large sauté pan to come up about 1/2 inch. You are shallow-frying your morels, like when you fry chicken. Heat this to at least 325°F to 350°F.
• As the oil is heating, dust the morels in the seasoned flour. When the oil is hot, dip enough morels to fit into your sauté pan, in one layer without touching each other, into the egg wash. Then, into the flour once more.
• Shake off the excess flour and fry. Fry the morels for at least 3 to 4 minutes per side, adjusting the heat so they don't burn.
• When done, move the morels to a paper towel to drain. If you have a lot of morels to fry, put the paper towel in a baking sheet and set that in the oven set to "warm."
• Serve your morels with lemon wedges and lots of beer.