Tis' the Season - Fried Morel Mushrooms

Morels delivered to our door! What more could we ask for? They were the perfect size (not to big but not too small), and fresh too. All we had to do was prep, eat and ENJOY!
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)

Fried 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

1. Clean mushroom carefully with a damp towel or soft mushroom brush. Cut in half (or is small, leave whole).
2. Heat oil in skillet over medium heat. 
3. 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.
   
4. Coat the mushroom in the egg-milk mixture and then in the cracker coating.
   
5. 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.
   
6. Remove morels from the skillet to a paper towel-lined tray, allowing mushrooms to drain.
7. 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

1. Clean mushroom carefully with a damp towel or soft mushroom brush. Cut in half (or is small, leave whole).
2. Heat oil in skillet over medium heat. 
3. 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.
4. Coat the mushroom in the egg-milk mixture and then in the cracker coating.
5. 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.
6. Remove morels from the skillet to a paper towel-lined tray, allowing mushrooms to drain.
7. Season with additional salt and pepper or other blend, if desired. Serve hot. We served ours over cheesy grits.