My man, Brian, and I were delighted to receive morel mushrooms thanks to our friend, Richard McArthur. Morels have a subtle, delicate woody mushroom taste. They cannot be farmed and only come out once a year for a very short time.
Check out those beauties! Brian transformed the brainy-sponge mushrooms to butter-fried goodness.
Butter Fried Morels:
- Fresh morel mushrooms (approximately 30)
- 2 eggs
- 1 cup of flour
- Salt, black pepper, red pepper, paprika, and garlic powder
- 3/4 stick of butter
1. Admire the morels.
2. Trim the stalk ends and cut the bigger morels in half.
3. Soak morels in salt water.
Brian explained that the soaking is an important step to eliminate the teenie bugs and dirt in the crevices. These were soaked for about half an hour and then rinsed again
4. Season flour with salt, black pepper, red pepper, paprika, and garlic powder.
5. Whisk two eggs.
6. Dip each morel piece in the beaten egg, then dredge in flour mixture.
7. Heat butter in a skillet. When it is hot, pan-fry the morel mushrooms until golden-brown.
8. Admire the butter-fried morels and enjoy each precious piece!
The butter-fried morels were gobbled up with glee. It had a nice outside crunch, subtle delicate mushroom inside, and buttery goodness throughout.
Once the plate was empty, I immediately said to my man, “I want more morels…”