We basically followed Anita's mom's technique, except we didn't soak them in salty water. Instead, we just wiped them off as you would any other mushroom. There are a lot of ways to prepare morels. We might try some other ways, but we'll always make a batch just like Anita's mom's, too.
They were deliciously crunchy, moist and almost gooey inside, with a great woodsy taste. I'd make them again!
Makes: 4 servings
Prep time: 5 minutes
Cook time: 10 minutes
Printable Recipe
Ingredients:
- 1 lb morels, cut in half, cleaned
- 1/2 cup flour (more or less)
- Salt and pepper
- Oil, for frying
1. Barely wet the mushrooms (shake off any excess water). Put into a large baggie. Add in flour starting with 1/4 cup, and salt and pepper. Shake gently to coak. You will probably need to add more flour. If so, add a bit more salt and pepper too.
2. Heat a few tablespoons of oil in a large skillet. Add morels and fry until browned and crispy, turning once. Remove to a paper towel-lined plate. Salt if desired. Enjoy!
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