I bet you can’t guess what’s cooking on the stove? No it’s not fish, chicken, or steak. Those are mushrooms, found while turkey hunting. One of the delicious benefits of being in the woods this time of year, is the morel mushroom. I cooked these up after church Sunday. My wife wasn’t around, so I had to eat them all by myself. Sob! Sob!
Son-in-law Tony gave me a variation on how to cook them up, and they were fantastic. It’s very simple, so listen up!First when you get the mushroom, cut them in half, or into manageable pieces. Clean them with cold water, then let sit over-night in a saltwater solution. Rinse and let dry. Your now ready to cook these wild delights. Start with a couple eggs, beaten in a bowel. Dip the morels in the egg then batter them with a mixture of flour and Italian bread crumbs, salt, and pepper. Heat a frying pan with olive oil covering the bottom of the pan. Make sure its hot, and drop (carefully) your fare into the pan. Brown to your liking, on both sides, and you are ready for a treat.
Mushrooms like to grow in sandy soil, and if you know where there are any dead elm trees, there’s a good chance you’ll find some morels. This is probably the last week that you’ll find any, as the season is about over. Good luck.
Derek just fixed ours last night! They are delicious. He fries some up and sauteed some in olive oil, butter and a touch of dry red wine. They were awesome. I want to try the Itallian bread crumbs! That sounds really good too.
Mike I can smell those lovely morsels cooking right now the problem is that you’re not exactly helping my waist line. It’s a good thing I’m out and about in back country with my young fella it give me a chance to work it off.
I love morels, but haven’t found any yet this year. That sounds like a great recipe for them. Yum!