Roasted chicken pieces with a sweet, acidic, sticky coating.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound fresh morel mushrooms – dirt gently brushed off and mushrooms halved lengthwise
- 1 cup all-purpose flour
- 1 cup vegetable shortening
- salt to taste
Instructions
- Place halved morel mushrooms in a large bowl; cover with cold, lightly salted water. Refrigerate mushrooms for about 5 minutes to loosen any dirt; pour off salted water, rinse, and repeat twice more. Crevices of the mushrooms may harbor tiny stones or even insects. Thoroughly rinse mushrooms a final time and allow to drain on paper towels.
- Place flour in a shallow bowl.
- Heat vegetable shortening in a large skillet until very hot.
- Roll mushrooms in flour and tap off excess; gently lay mushrooms in the hot shortening.
- Pan-fry until golden brown and flour coating is crisp, 5 to 8 minutes, turning often. Drain morels on paper towels, salt to taste, and enjoy your treasures!
- The nutrition data for this recipe includes the full amount of the flour. The actual amount of the flour consumed will vary. We have determined the nutritional value of shortening for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of shortening used.
Reviews
This is the recipe I’ve always used to fry my morels. The only difference is, with wild morels, I soak them in salted water for abut 1/2 hour; then rinse thoroughly, squeeze out the excess water, then roll in the flour and fry. With the wild morels, there are a lot of very tiny bugs in them, hence the extra soaking and rinsing. And they do not fall apart when squeezed tightly between your palms to remove the excess water. Most delicious mushroom there is.
I cut off stem dirt, soak in cold/salted water to kill critters, then put on paper towels to dry. No step or putting in refer. I use butter to fry in and add garlic!
In Missouri these are our local delicacy. If using butter (please) don’t rinse your pan, fry up some eggs the next morning. Best fried eggs ever. My kids are mostly grown but their eyes still glaze over when I mention this.
I added half flour and half cornmeal to coat them.In the South they call these mushrooms Dry Land Fish!I don’t know why.They are wonderful too bad you can only find them in spring.I love them they are only mushrooms that I will eat.
I personally think they taste like a gourmet chicken nugget! Easy and absolutely delicious
Good recipe but i prefer mine coated with saltines instead of flour! Good all the same though! Recommend!
Delicious! Add garlic in the end and a few mushrooms.
Good base recipe! I usually soak them longer – overnight – and prefer to fry in butter or butter flavored shortening in a cast iron skillet, then salt liberally!
great recipe
FYI: I would soak them a little longer than 5 minutes to get all of the bugs out…Anywhere from 1 hour to overnight should be alright. Also dip in egg before flower.
Being a cajun its hard to eat other regions food. When I came here I wa’s dissapointed in most food and just ate at home. I had some friends over and they brought these. It was the best thing I ate around here. I fix them a bit different. Flour is the best I agree. I use butter to fry in. Butter is always better in a skillet. Also I use Tony chacheres creole seasoning. If you haven’t had it get it. It much better than season salt with more flavor less salt.
Perfect recipe for cleaning and frying fresh morels! Do not fry in butter unless you’re willing to change the butter after every panful. Hot oil & fast frying to retain moisture!
This is how I have made them in the past and I should have stuck to this recipe. I thought I’d be smart and do half flour half cornmeal for a change. I should have stuck to all flour. Lesson learned! Until next Spring…
I use full fat butter. I find that it tastes even better than shortening.
Can’t go wrong using this method.
We dip ours in egg first, then flour, but just dipping in flour is good, too. It’s hard to do it wrong! This recipe is sure making me want some!
Morels are so packed with flavor, they don’t need a bunch of help otherwise. This is the way we always fix them, (except slight difference) I deep fry in 350 oil. Some people I know dips them in beaten egg and fine cracker crumbs. I have fried in butter, but I like the results with oil. Could always drizzle a bit of melted butter over them after frying, if desired. The most I’ve ever found is enough to fill a grocery sack. If you’ve found some I’m jealous.