17 WAYS TO COOK MOREL MUSHROOMS
These incredible morel mushroom recipes will make a mushroom lover out of anyone. They're super meaty, wonderfully filling, and totally satisfying.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious morel mushroom recipe in 30 minutes or less!
Nutrition Facts :
DEEP-FRIED MOREL MUSHROOMS
We hunt these every spring and, cooked this way, you can taste the mushroom and they stay crispy. These are the prime rib of mushrooms! You will love these so much you won't be able to stop eating them.
Provided by Peggianne
Categories Appetizers and Snacks Vegetable Mushrooms
Time 49m
Yield 4
Number Of Ingredients 12
Steps:
- Place morels in a large bowl of warm salted water and leave to soak, about 30 minutes. Drain.
- Combine flour, cracker crumbs, paprika, black pepper, cayenne pepper, oregano, thyme, and cumin in a large resealable plastic bag to make breading mix.
- Whisk milk and egg together in a small bowl.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Dip mushrooms, a few at a time, into milk mixture. Toss in breading mix until coated; shake off excess.
- Fry breaded morels in the hot oil, working in batches, until dark brown and crispy, 2 to 3 minutes per side. Drain on paper towels.
Nutrition Facts : Calories 295.9 calories, Carbohydrate 32.6 g, Cholesterol 53.8 mg, Fat 14.6 g, Fiber 2.2 g, Protein 9.7 g, SaturatedFat 3 g, Sodium 59.8 mg, Sugar 5.5 g
SIMPLE FRIED MOREL MUSHROOMS
These mushrooms are a treasure of the woods hunted by many in the early spring here in Missouri. Simple and quick to fry and enjoy. Finding these can be very hard to find in the woods but well worth the work once you get a mess of them to eat.
Provided by Jonna
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 4
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!
Nutrition Facts : Calories 184.6 calories, Carbohydrate 29.2 g, Fat 5.3 g, Fiber 2.2 g, Protein 5.9 g, SaturatedFat 1.3 g, Sodium 39.4 mg, Sugar 1.4 g
PAN FRIED MOREL MUSHROOMS
If you're looking for the best way to cook morels, these Pan Fried Morel Mushrooms are everything. Freshly picked morels cleansed and dredged in seasoned flour and pan fried in butter until crispy and golden brown. There is nothing better. Disclaimer: please make sure to read up morel mushrooms before foraging and cooking. NEVER eat any mushroom you aren't 100% certain it's safe to consume.
Provided by Laurie McNamara
Categories Appetizer
Time 3h35m
Number Of Ingredients 9
Steps:
- Fill a large bowl filled 3/4 of the way with warm (not hot) water and stir in 1 tablespoon fine salt (I used sea salt) until dissolved.
- Place the morels into the salt water mixture and press to submerge. Place 3 to 4 layers of paper towel over top and gently press until absorbed. This will keep the mushrooms submerged. Refrigerate for 2 to 12 hours or overnight. I like to agitate the mushrooms every once in a while.
- Pick mushrooms out of the water and place onto a cutting board. Trim the rough edges of the stems and cut in half.
- Fill another bowl with the same salt water solution and add the mushroom halves. Cover with paper towel and soak for another hour or so.
- Take the mushrooms out of the water and place onto a clean kitchen towel to drain a bit.
- In a large (gallon size) re-sealable bag, combine the flour, garlic and onion powder, salt and pepper. Add 5 to 6 mushrooms at a time, seal and gently toss to coat. Carefully shake off any excess flour and place onto a rimmed baking sheet, keep them from touching.
- Melt 1 stick of butter in a deep-sided, 10-inch skillet over medium heat. Once hot, place a portion of the morels, cut side facing down, into the hot butter. Cook 6 to 7 minutes (depending on their size) or until golden brown. Use a fork or small spatula to carefully turn the mushrooms, cooking for an additional 5 to 6 more minute. Transfer the fried morel to a paper towel lined plate and repeat this process with the remaining mushrooms, adding more butter as needed. Note that the remaining batches may take less time to fry up, so watch carefully.
- Dust with paprika before serving warm.
Nutrition Facts : ServingSize 1 serving, Calories 138 kcal, Carbohydrate 28 g, Protein 6 g, Fat 1 g, Sodium 81 mg, Fiber 3 g, Sugar 1 g, SaturatedFat 1 g, UnsaturatedFat 2 g
FRIED MOREL MUSHROOMS DONE RIGHT
So many people spend hours and hours searching for Morels, and then ruin them by cooking them incorrectly. Follow this recipe for crispy Morel perfection! I usually do this outside with a cast iron skillet on a grill because the frying oil will make your kitchen smell for a while.
Provided by TCSmoooth
Categories Low Protein
Time 1h45m
Yield 1 Batch of Morels, 4 serving(s)
Number Of Ingredients 10
Steps:
- Using a small, sharp knife, Cut Morels in half "long ways." For exceptionally large mushrooms, cut them in half long ways, then again long ways, so that you get 4 equal pieces.
- Fill a bowl (approximately a gallon) with hot tap water. As hot as your sink will make it. Add roughly 1 cup of salt to the water and stir well until salt dissolves.
- Soak the Morels in the hot salt water for about 4 minutes. Everyone will tell you that you need to soak them overnight, but don't believe them. This step is intended to kill and remove the bugs from the mushrooms. There are no forest bugs that can survive under hot salt water for 4 minutes. If you soak them overnight, it damages the flavor of the mushrooms, adds too much salt water, and leaves them soggy. 4 minutes is all you need.
- Fill a shallow bowl with CAKE flour (yes, there's a difference). Add about 1 tablepoon of salt and 2 tablespoons of pepper. Sift and mix well. This is your Dry Batter Bowl.
- In a second bowl, beat 4 eggs and add in about 1 tablespoon of Milk and about a quarter cup of Club Soda. This will give the batter a light, crispy, tempura style. This is your wet batter bowl.
- At your sink put a sieve/colander/strainer in one side of the sink and get your soaking morel bowl to the left of that. Turn your sink on cold, at the lowest stream you can without it just dripping. The sink should just barely be on. Individually take each mushroom piece out of the salt water, and gently rinse it off under the old sink to remove and dirt or dead bugs. Then put the piece in the sieve to drip dry.
- Mushrooms should go FIRST into the Wet Batter, SECOND into the Cake Flour, and then THIRD knock off all the excess clumps and repeat until all mushrooms are coated with the flour batter. For that THIRD step, there are Plastic Tubs that you can buy that helps you batter almost anything. This works the best, but if you don't have that, just use a big Ziplock Bag to shake the mushrooms up in to get them well coated with the flour.
- Put your floured mushroom bowl in the fridge for about 30 minutes if you have time. This allows for the batter to stick better to the mushrooms.
- Fill your grease pan (skillet or pot) with Lard and heat to about 360 degrees. Don't use Vegetable oil or anything besides Lard. I know, it's unhealthy and no one uses Lard anymore, but it's the only way to make your mushrooms NOT taste like oil. Vegetable Oil, Peanut Oil, and Shortening will all leave your mushrooms tasting like oil. Use Lard! You only get this once a year, so forget about "healthy" and do 'em up right!
- To test if your oil is hot enough, toss a little bit of flour in the pan. If it bubbles, then the oil is hot enough.
- Toss the 'shroom in the oil. Let it fry for about a minute, then flip it and fry for another minute. Don't put more than 5 or so in the oil at one time because tossing cold mushrooms in the oil will cool it down.
- Allow the mushrooms to cool on paper towel.
- Add salt or Garlic Salt, or Lawry's Seasoned Salt as desired and eat. My personal favorite is Tony Chacheres Cajun Creole Salt, a little bit of garlic (salt or powder) and Coarse ground Black Pepper.
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