If you can’t discover any on your own in the forest or along the river, these sought-after mushrooms only appear for a brief period in the spring and fetch high prices.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 appetizer servings |
Ingredients
- 1 pound morel mushrooms
- ½ cup oil for frying
- 2 eggs
- ¾ cup milk
- 1 (4 ounce) packet saltine crackers, finely crushed
- salt and black pepper to taste
Instructions
- Clean the mushrooms carefully with a damp paper towel or a soft mushroom brush. Cut large mushrooms in half.
- Heat the oil in a large skillet over medium heat. While the oil is heating, beat the eggs and milk in a shallow bowl. Coat the mushrooms in the egg and milk mixture, then toss them in the cracker crumbs. Carefully place the coated mushrooms in the heated oil. The mushrooms will cook quickly. Cook the mushrooms until they are golden brown on the bottom, then flip them over to brown the other side.
- When the mushrooms are evenly browned, remove them from the pan to drain on a paper towel. Season with salt and pepper to taste.
Nutrition Facts
| Calories | 255 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 2 g |
| Protein | 11 g |
| Saturated Fat | 2 g |
| Sodium | 515 mg |
| Sugars | 4 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
This is just the taste I remember from my childhood!!! YUMMY!!! Thank you, there is not a thing I would change!
This recipe works really well and tastes delicious! Defiantly recommended!
This is a classic recipe. As with any wild collected food it must be properly cleaned. Butter is a must for frying, but I like to use 2 parts butter and 1 part peanut oil. This provides that great butter flavor, but also allows for a bit higher cooking Temp, which allows for a crunchier result. As far as the breading, they are all good, just a matter of personal preference.
cook them in the same beer batter and hot peanut oil i deep fry my catfish in
This is just personal opinion…but GOSH! I would be willing to eat a million bugs just to have morels. I love ’em! (really though, I do rinse them thourghly).
I just got my second batch of morels for the year today! Rather than salt water, I soak mine in hot tap water for 10-20 seconds. It kicks the bugs right out. I then soak in cold water for a few minutes. While still wet I slice in half lengthwise and toss into a ziploc with whole wheat flour and fresh ground black pepper. I knock off any extra flour before frying. I think the egg overpowered mushroom to much. I fry in just a little olive oil, but thanks to the reviews I will try butter tomorrow.
I’ve made them with butter or oil, butter is better, but the oil isn’t bad. Rather than crackers, we use Italian or Garlic bread crumbs. Fry crispy for best results!
The recipe as stated has some issues. First, you must soak these mushrooms in salt water. Even after doing that I still had some critters that were holding tight. They are not like button mushrooms that soak up water, brushing won’t work with these. I used the spray nozzle on faucet to really get them and sand out. Drained well. Next, like all the others you must use butter with morels. I know, it killed me to use 3-4 sticks to fry these – my heart was cringing! Thank the Lord they only grow in the spring and we enjoy them only once. I use saltines for fish frying, but I had Bisquick (which I don’t normally use) so I thought I’d try that. I found after trying both methods (first dipping in milk/egg and then mix and then combining all together like a batter) I liked how they turned out with the batter instead. Then the mix doesn’t clump on the morels and is more evenly coated. Add the seasoning along with a little garlic salt to the baking mix.
The recipe as stated has some issues. First, you must soak these mushrooms in salt water. Even after doing that I still had some critters that were holding tight. They are not like button mushrooms that soak up water, brushing won’t work with these. I used the spray nozzle on faucet to really get them and sand out. Drained well. Next, like all the others you must use butter with morels. I know, it killed me to use 3-4 sticks to fry these – my heart was cringing! Thank the Lord they only grow in the spring and we enjoy them only once. I use saltines for fish frying, but I had Bisquick (which I don’t normally use) so I thought I’d try that. I found after trying both methods (first dipping in milk/egg and then mix and then combining all together like a batter) I liked how they turned out with the batter instead. Then the mix doesn’t clump on the morels and is more evenly coated. Add the seasoning along with a little garlic salt to the baking mix.
Good recipe but butter a must! I use pancake batter to coat, adds to the great morel flavor. No egg mixture. My husband likes them cooked longer, almost crispy like chips. I like them fried golden and meaty, seem to have more flavor when not overcooked. Still the greatest side dish and snack!
Good recipe, crispy & tasty. However, I still prefer just shaking them gently in a bag with flour and a little salt & pepper, then frying them in bacon grease. Yummm
my mom use to make them for me, now i can make them for my family, thank you alot for this recipe.
Interesting. Now, I was always led to believe that cooking morels in anything but butter is a bit sacrilegious. However, I was curious. I fried a few in oil and after trying them, fried the rest in butter. I won’t try frying them in oil again. Butter + Morels = Heaven. I also made some morels the usual way I prepare them for my fiance (egg and flour), but he admitted that this breading was pretty tasty. So, 4 stars because the breading was tasty. Bottom line: replace the oil with butter! Thanks 🙂
I’m a native Missourian, so morels are an annual treat, but this was the first year I had undertaken cooking them myself. This recipe is PERFECT, just like the morels my grandmother used to fry!
I too was raised on Morels here in Iowa. I am 69 and have honed my methods. I agree, you need to soak in brine just long enough to kill all of the bugs that also love Morels. I quit using cracker crumbs years ago and now use Bisquick. My yearly gorge of all the morels my son-in-law can provide is also fried in butter. Also, morels are delicious when sauteed with rib eyes and/or chicken breasts with a touch of garlic. DELICIOUS!
Definitely soak in salt water and Definitely fry in butter. Good Stuff~
Yum! I used regular, thickly sliced mushrooms and this was great. I didn’t have saltines on hand, so I used reduced fat Keebler Club crackers. I also added some garlic pepper and garlic salt to the cracker mixture. This turned out awesome. I served w/ranch dressing.
As a child i was raised on morels and an addiction to thier special unique flavor was created that I can never get away from. my parents and i would literally collect large grocery bags of them and she would fry them in BUTTER with a crispy thin batter. oooh my gosh, i can still taste the flavor of them and never knew the expensive addiction she was creating. i have often bought $60 or $70 worth of morels just to make a dinner of them (yes i know sick but true. lol). anyway, such sweet memories were relived as i tasted this excellent recipe but i do agree with the above reviewer, frying them in butter is a NECESSITY.
I like to cook my morels this way but in butter instead of oil. It gives the mushrooms much more flavor.
This was my recipe, I like the butter idea too. Thanks