Bread and fried, we served them over cheesy grits -- and yes, this is a fried morel even though it looks like a small chicken drumstick!
Fried Morels over Cheesy Grits (recipe to be posted later) |
8 medium morels
Frying oil (such as peanut with a high smoking point) -- enough so there is about 1 to
1 1/2" in skillet
2 eggs
1/2 to 3/4 cup whole milk
4 oz. packet (1 sleeve) finely crushed saltine crackers (we used a NutriBullet)
Salt, pepper &/or seasoning blend of your choice (such as TexJoy or Lawry's) to taste
- Clean mushroom carefully with a damp towel or soft mushroom brush. Cut in half (or is small, leave whole).
- Heat oil in skillet over medium heat.
- Add eggs and milk to a bowl or pan and mix to combine. Add crushed saltine crackers to another bowl; season to taste with salt, pepper & or seasoning blend.
- Coat the mushroom in the egg-milk mixture and then in the cracker coating.
- Carefully add about half the prepared mushrooms to the hot oil. Cook until they are golden brown on one side and then turn -- the entire process will take just minutes.
- Remove morels from the skillet to a paper towel-lined tray, allowing mushrooms to drain.
- Season with additional salt and pepper or other blend, if desired. Serve hot. We served ours over cheesy grits.
Recipe without photos . . .
ried Morel Mushrooms About 4 servings
8 medium morels
Frying oil (such as peanut with a high smoking point) -- enough so there is about 1 to
1 1/2" in skillet
2 eggs
1/2 to 3/4 cup whole milk
4 oz. packet (1 sleeve) finely crushed saltine crackers (we used a NutriBullet)
Salt, pepper &/or seasoning blend of your choice (such as TexJoy or Lawry's) to taste
Frying oil (such as peanut with a high smoking point) -- enough so there is about 1 to
1 1/2" in skillet
2 eggs
1/2 to 3/4 cup whole milk
4 oz. packet (1 sleeve) finely crushed saltine crackers (we used a NutriBullet)
Salt, pepper &/or seasoning blend of your choice (such as TexJoy or Lawry's) to taste
- Clean mushroom carefully with a damp towel or soft mushroom brush. Cut in half (or is small, leave whole).
- Heat oil in skillet over medium heat.
- Add eggs and milk to a bowl or pan and mix to combine. Add crushed saltine crackers to another bowl; season to taste with salt, pepper & or seasoning blend.
- Coat the mushroom in the egg-milk mixture and then in the cracker coating.
- Carefully add about half the prepared mushrooms to the hot oil. Cook until they are golden brown on one side and then turn -- the entire process will take just minutes.
- Remove morels from the skillet to a paper towel-lined tray, allowing mushrooms to drain.
- Season with additional salt and pepper or other blend, if desired. Serve hot. We served ours over cheesy grits.
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