How to Cook Fresh Morel Mushrooms
Morel mushrooms, found in moist woodlands and river bottoms, are known for their unique, honeycomb-like shape, woodsy aroma and delicious flavour. You can cook these mushrooms in a number of ways; however, their caps, with numerous pockets, fill the batter and oil when fried. Therefore it is necessary to use a dry-heat cooking procedure such as shallow frying and sautéing to preserve their taste and tenderness.
Prep time: 8 to 12 hours
Cook time: 5 min
Total time: 8 to 12 hours and 5 min
Yield: 4 to 6 persons
Utensils: Knife, Mixing bowl, Skillet, Small bowl, Whisk, Resealable freezer bag, Paper towels
Ingredients:
Morel mushrooms: 1 lb
Running water
Water: 3 cups
Salt: 2 tbsp
Stick real butter: 1
Olive oil: ½ cup
Eggs 2
Saltine crackers: 20
Instructions
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1
Wash your morel mushrooms thoroughly under cold, running water.
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2
Take three cups of water in a medium sized mixing bowl and add salt to it. Soak the mushrooms in this solution for 8 to 12 hours to kill any bugs living in them.
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3
Remove the morels from the salty solution and pat dry them with a paper towel.
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4
Cut the morels in half lengthwise, with a sharp paring knife and season them with salt and black pepper.
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5
Break eggs in a small bowl and beat then with a hand whisk until scrambled.
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6
Put the crackers in a resealable plastic bag and crush them properly.
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7
Transfer the crushed crackers to a dry mixing bowl.
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8
Coat the mushrooms with cracker crumbs, dip them into beaten eggs, again cover with the crumbs and set aside.
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9
Heat olive oil and butter in a stainless steel, non-stick pan for three minutes over low-medium heat.
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10
Sauté the morels in hot oil and butter for five minutes or until golden brown, turning them occasionally.
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11
Remove the morels from the oil and place them in a dish lined with paper towels, to drain the excess oil.
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12
Season to taste and serve hot. You can also use these sautéed mushrooms in soup or making different pasta dishes.
