Preparing Morels
Amazingly enough, I've only had morels a couple of times so I don't have a "go to" recipe.
However, I'm procuring a pound of them this weekend and I've been looking for the best way to prepare them.
This site has tons of different favorite recipes. Most of them involve, cleaning, dipping in an egg mixture, dredging them through some manner of breading/coating and frying them up in a pan. So it's not rocket science.
But I'll probably just get 1 meal out of the shrooms so I have just 1 shot at getting it right.
By far, the greatest variations seem to be in the coating mixture. Some use crackers, some use flour, some use cornmeal, some use potato chips, some use Corn Flake crumbs. Others fry them up with no coating at all.
I've waded through these various methods and here is what I've decided to try. If anybody has a better way they want to share or see where I'm doing something horribly wrong, please speak up!
XO's MORELS
First I'll slice them in half and soak them in salt water overnight to clean them and kill anything in the nooks and crannies.
Lay them out on a paper towel and dry them off.
Mix up some eggs and milk, throw in come onion powder, a bit of garlic powder and some Old Bay.
For my coating mix I thought I'd try 1/4 Flour, 1/4 Seasoned fish fry mix, 1/4 crackers and 1/4 Corn Flake crumbs, all of it crushed into as fine a mixture as I can get it. Then I'll add some salt & pepper and some more Old Bay.
Take the shrooms out of the egg mixture and dredge them through the coating mixture, filling as many of the nooks and crannies as possible.
Gonna fry 'em up in a combination of real butter and bacon grease, turning them just once.
Put back on a paper towel to drain the grease and sprinkle them lightly with Parmesan cheese.
I thought I'd serve them up with some bacon wrapped fillet Mignon and broiled asparagus with Parmesan butter.
So what do you think? How does that sound?
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9 comments:
I thought atheists didn't have morels
No, no, no. You won't be able to taste the mushrooms if you put all that crap on them! Just saute them in butter. Nothing else. Butter. MAYBE a little salt & pepper. Maybe.
Eartha - Maybe I could do a few like that and serve them on top of the steaks?
soak overnight in salt water
then rinse and dip into well beaten eggs then coat with flour salt and pepper and fry them baby's up in some crisco grease not the oil ( I know its bad for ya )and when golden brown turn and then drain onto paper towels and add a little more salt if ya want and eat them up yum yum !!!
I do the egg/milk thing, then coat them with half cracker crumbs and half flour. My mother simply rolled them in flour, and if you want to get the most flavor out of the morels, that works better. We like our crunchy breading, here. You might want to save a couple big ones or half-dozen small ones to chop and put in scrambled eggs. I love them that way!
I agree with those that warn against too much stuff added. I'd skip the Old Bay for sure...just all the spices. You can salt afterwards if you feel you need salt. You'll ruin the flavor with all that stuff.
I like Donna's approach.
XO Sounds yummy what time do you want me to come over & what shall I bring?
Anonymous - Sadly, the morel connection collapsed.
Hahaha.
1. I love Tim Mark's comment. Very clever.
2. I can't believe you can eat those. They look revolting.
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