Battered & Breaded Morel Mushrooms

Definitely a springtime treat. Our attempts at foraging are dismal but fortunately a friend shared the bounty and Barry turned them in to golden nuggets of deliciousness! We enjoyed every bite. What follows is more of a guide to how he prepared them for future use.

To prepare Morels . . . 

Morels

Egg

Milk

Cracker crumbs (we used Ritz® crackers)

All-purpose flour

Salt and pepper

Tex-Joy seasoning (or other spice blend of choice)

Vegetable oil

 

Morel Prep — We brushed them off and then cut them in half, using a paper towel to wipe off any debris. Ours were mostly clean but we did dip one or briefly in warm water to remove some dirt in the outer craggy surface and then dried them thoroughly.

Batter Station Prep — In one low dish or pan, mix egg and milk. Fill another with cracker crumbs, a little AP flour and seasoning. 

Battering & Breading Morels — Dip morel halves first in egg mixture and then into cracker crumbs.

Panfrying Morels — Heat vegetable oil in a cast iron or heavy-duty pan on medium heat. When hot, fry a few battered morel halves at a time until golden brown. Transfer fried mushrooms to a paper-towel lined cooling rack to drain briefly; serve warm. 

We served the morels with a spinach salad, wedges of Turkish Fread and More than Mayo Sauce.

Instructions  without photos:

To prepare Morels . . .

Morels

Egg

Milk

Cracker crumbs (we used Ritz® crackers)

All-purpose flour

Salt and pepper

Tex-Joy seasoning (or other spice blend of choice)

Vegetable oil

 

Morel Prep — We brushed them off and then cut them in half, using a paper towel to wipe off any debris. Ours were mostly clean but we did dip one or briefly in warm water to remove some dirt in the outer craggy surface and then dried them thoroughly.

Batter Station Prep — In one low dish or pan, mix egg and milk. Fill another with cracker crumbs, a little AP flour and seasoning. 

Battering & Breading Morels — Dip morel halves first in egg mixture and then into cracker crumbs.

Panfrying Morels — Heat vegetable oil in a cast iron or heavy-duty pan on medium heat. When hot, fry a few battered morel halves at a time until golden brown. Transfer fried mushrooms to a paper-towel lined cooling rack to drain briefly; serve warm.