More mushrooms recipes
Morel mushrooms
Flour-Dredged Butter-Fried Morels
Halved morels dipped in egg and seasoned flour and fried crisp in butter until cooked through.
- Serves
- 4
- Hands-on
- 35 min
- Total
- 40 min
- Skill
- Easy
Cooks on: Stovetop or campfire · Snack, Appetizer
Ingredients
- 8 ozMorel mushrooms, fresh, halved lengthwise and rinsed
- 2Eggs
- ¼ cupMilk
- ¾ cupFlour
- 4 tbspButter
- 1 tspSalt, plus a pinch for finishing
- ½ tspBlack pepper, ground
- 2 tbsp neutral oil
You'll need
- Large skillet, ideally cast iron
- Stovetop or Campfire with grate or coals
Contains
Egg, Gluten, Dairy.
Method
- Lay the halved, rinsed morels cut side down on towels, press another towel on top, and let them dry 10 minutes. Water trapped in the honeycomb makes the coating gummy and the butter spatter.
- Beat the eggs with the milk in one shallow dish. In another, mix the flour with the salt and pepper.
- Dip each morel half in the egg, let the extra drip off, then roll it in the flour and shake off the loose flour. Set them on a plate in one layer.
- Heat half the oil and half the butter in the skillet over medium heat (or over medium coals) until the butter foams and the foam starts to settle. Fry half the morels in one layer with a little space between them, 3 to 4 minutes per side, until the crust is deep golden.
- Cut the thickest piece open: the walls should be tender and steaming hot all the way through, never raw or rubbery. If not, fry a minute or two longer. Lift onto paper towels and sprinkle with a pinch of salt right away.
- Wipe out the skillet, add the rest of the oil and butter, and fry the second batch the same way. Serve hot.
When it's done: No safe time or temperature is established
Never eat morels raw. Cook them thoroughly. FDA: cooking can reduce risk, but there is no guarantee of safety.
If it goes wrong
- Butter burning before the morels are done
- The oil raises the smoke point, so do not skip it; keep the heat at medium and use fresh fat for each batch.
- Coating falling off
- Dry the morels well before dipping, and turn each piece only once.
- Soggy
- The pan was crowded. Fry fewer at a time so they crisp instead of steaming.
Leftovers. Serve right away while crisp. Keep fresh morels refrigerated or on ice until cooking. Refrigerate leftovers within 2 hours and reheat to 165°F.