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My review
Simple Fried Morel Mushrooms
Jonna
"These mushrooms are a treasure of the woods hunted by many in the early spring here in Missouri. Simple and quick to fry and enjoy. Finding these can be very hard to find in the woods but well worth the work once you get a mess of them to eat."
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Ingredients
30 m servings 185 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- 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!
Footnotes
- Editor's Note:
- 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.
Nutrition Facts
Per Serving: 185 calories; 5.3 g fat; 29.2 g carbohydrates; 5.9 g protein; 0 mg cholesterol; 39 mg sodium. Full nutrition
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Reviews
Read all reviews 1214 Ratings
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Most helpful positive review
4/1/2012
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...
Most helpful critical review
6/18/2018
Good recipe but i prefer mine coated with saltines instead of flour! Good all the same though! Recommend!
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4/1/2012
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...
6/10/2012
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!
10/27/2014
I use full fat butter. I find that it tastes even better than shortening.
4/25/2016
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 ...
5/24/2015
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!
3/23/2018
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!
5/10/2015
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 lea...
6/18/2018
Good recipe but i prefer mine coated with saltines instead of flour! Good all the same though! Recommend!